Pulled Pork Sandwich with Coleslaw

Pulled pork

• 900 g Pork shoulder, boneless
• 2 tsp Fine sea salt
• 2 tsp Smoked paprika
• 1 large Yellow onion
• 500 ml Tomato passata
• 60 ml Apple cider vinegar
• 2 tbsp Brown sugar

Coleslaw and to serve

• 300 g White cabbage
• 1 large Carrot
• 120 g Mayonnaise
• 4 pieces Burger bun, soft rolls

1. Pat the pork dry, then season all over with the fine sea salt and smoked paprika. Peel and thinly slice the yellow onion.
2. Heat a frying pan over medium heat and cook the onion for 6 to 8 minutes until softened and lightly golden. Scrape the onion into the slow cooker.
3. Pour in the tomato passata, apple cider vinegar and brown sugar, then stir well. Nestle the pork into the sauce, turning once to coat.
4. Cover and slow-cook on low for 4 hours, or until the pork is very tender and pulls apart easily. Turn the pork once halfway through if you can.
5. Lift the pork onto a board and pull into shreds using two forks. Skim any excess fat from the surface of the sauce, then return the pork to the slow cooker and stir to coat; keep warm while you make the coleslaw.
6. Finely shred the white cabbage and coarsely grate the carrot into a mixing bowl. Add the mayonnaise and toss until evenly coated.
7. Split the burger buns and fill each with a generous pile of pulled pork. Top with the coleslaw and spoon a little extra sauce over the meat to serve.

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