Slow Cooker Pulled Pork Sandwiches

Pulled pork

• 1 medium Yellow onion
• 4 cloves Garlic
• 25 g Brown sugar
• 2 tsp Smoked paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Tomato purée
• 30 ml Apple cider vinegar
• 250 ml Barbecue sauce
• 900 g Pork shoulder, boneless

Slaw and to serve

• 300 g White cabbage
• 80 g Mayonnaise
• 4 pieces Burger bun, soft

1. Thinly slice the onion and crush the garlic. In the slow cooker, stir together the onion, garlic, brown sugar, smoked paprika, fine sea salt, black pepper, tomato purée, apple cider vinegar and half the barbecue sauce.
2. Nestle the pork shoulder into the sauce and turn it to coat. Cover and cook on low for 8 hours, until the pork is very tender and pulls apart easily with a fork.
3. Transfer the pork to a board and shred it, discarding any large pieces of fat. Skim excess fat from the cooking liquid if needed, then return the pork to the slow cooker and stir in the remaining barbecue sauce. Cook for 10 minutes more to let the flavours meld.
4. Finely shred the white cabbage and toss with the mayonnaise until evenly coated. Taste and adjust with a little more black pepper if you like.
5. Warm the burger buns in a dry frying pan over a medium heat for 1 to 2 minutes, cut-side down, until lightly toasted. Pile in the pulled pork and top with the cabbage slaw. Serve straight away.

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