Ingredients

• 1.5 kg tied pork shoulder roast
• 1 tbsp butter
• 1 large onion
• Small can cider
• 1 tbsp brown sugar
• Rub
• BBQ sauce
• Coleslaw
• Brioche buns (or your favourite buns)

Rub

• 3 tbsp brown sugar
• 1 tbsp salt
• 1 tsp paprika
• 1 tsp chipotle
• 1 tsp cumin
• 1 tsp fennel seed
• 1 tbsp mustard

BBQ sauce

• 200g ketchup
• 2 tbsp brown sugar
• 1 tbsp molases
• 2 tbsp apple vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tbsp mustard
• Hot sauce (as much as you want)
• Salt and Black pepper

Mayonaise

• 2 egg yolks
• 1 tbsp apple vinegar
• 1/2 salt
• 1 tsp mustard
• 200 ml neutral oil

Coleslaw

• Approx. 60g apple
• Approx. 60g celeriac
• Approx. 60g carrot
• Approx. 100g redcabbage
• 1/2 jalapeño

1. 1. Mix all of the rub ingredients together and massage into the pork shoulder. Cover and refrigerate overnight, or at least a couple of hours.
   2. The next day, roast the shoulder at 200°C for about 30 minutes.
   3. Slice the onion and sauté in a dutch oven oven or suitably sized pot on a low heat for about 10 minutes.
   4. Add the cider and brown sugar, and continue to cook for 5 minutes.
   5. Add the pork with any juices, cover with parchment paper and the lid. Cook in the oven at 150°C for about 3 hours. You are looking for an internal temperature of about 95°C.
   6. While its cooking, add all the BBQ sauce ingredients to a pot and simmer for about 15 minutes.
   7. In a food processor, blend the yolks, vinegar, mustard and salt, then slowly drizzle in the oil to emulsify the sauce. Some food processors have a small hole in the lid that allows the oil to be added to the base at the perfect speed for emulsification.
   8. Cut all the slaw ingredients and add to a bowl. Thinly slice the cabbage, grate the carrot and julienne the apple, celeriac and jalapeño (cut the apple first and add a teaspoon of vinegar to prevent discolouring). Using a mandolin can make this process much easier. But be careful!
   9. To finish the slaw, add a tablespoon of mayo and vinegar and salt to taste. Set aside until ready to serve.
   10. When the pork is cooked, remove from the pot and allow to cool for about 30 mins. Strain the cooking liquid from the onions, and chill or freeze to make it easier to separate the fat from the cooking liquid. The fat can be used for another purpose, and the cooking liquid will be added back to the meat.
   11. When the pork has cooled slightly, remove the strings and pull apart with a couple of forks.
   12. Add the onions, cooking liquid and about 3 tablespoon of BBQ sauce.
   13. Butter your buns and toast a medium heat. Spoon a little BBQ sauce on the bun, followed by the meat and slaw.
   14. Grab a beer and enjoy!!