Pulled Pork Bap with Slaw

• 1.2 kg Pork shoulder, boneless
• 1 tbsp Sunflower oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Smoked paprika
• 4 cloves Garlic
• 180 g Ketchup
• 60 ml Apple cider vinegar
• 25 g Light brown sugar
• 400 g White cabbage
• 1 large Carrot
• 120 g Mayonnaise
• 2 tsp Dijon mustard
• 4 pieces Burger bun, soft

1. Heat the oven to 150°C (300°F). Pat the pork dry, then rub all over with the sunflower oil, fine sea salt, black pepper and smoked paprika.
2. Put the pork in a roasting pan and cover tightly with foil. Roast for 3 hours, or until very tender and a fork twists easily in the meat.
3. Meanwhile, make the slaw: finely shred the white cabbage and grate the carrot into a mixing bowl. In a small bowl, mix the mayonnaise with the Dijon mustard and 15 ml of the apple cider vinegar, then toss through the vegetables and season with a pinch of fine sea salt and black pepper.
4. Make the sauce: finely grate the garlic, then put it in a saucepan with the ketchup, light brown sugar and the remaining apple cider vinegar. Simmer over a low heat for 5 minutes, stirring, until glossy and slightly thickened.
5. Lift the pork onto a board and rest for 10 minutes. Shred the meat with two forks, discarding any large pieces of fat, then stir through most of the sauce, adding more to taste.
6. Split the burger buns and warm them in the oven for 2 to 3 minutes. Pile in the pulled pork, top with the slaw, and serve straight away with any extra sauce on the side.

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