Ingredients
- 3 Tbspbrown sugar (for the dry rub)
- 1 Tbspsalt (for the dry rub)
- 1 Tbsppaprika (for the dry rub)
- 1 tspgarlic powder (for the dry rub)
- 1 tsponion powder (for the dry rub)
- 1 tspground cumin (for the dry rub)
- 1 tspblack pepper (for the dry rub)
- 2 Tbspolive oil (for the dry rub)
- 4 TbspStaffords VIP Sauce (for brushing the pork)
- 2 kgboneless pork shoulder
- 1 ½ cupschicken stock
- 1onion, roughly chopped
- 1carrot, roughly chopped
- 1 stalkcelery, roughly chopped
- 1 cupStaffords VIP Sauce (for the shredded pork)
- 8 – 10soft brioche style buns
- To servecoleslaw, fresh coriander and pickles
- To serveapple cider vinegar, for tossing the coleslaw
Made with Staffords
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Method
Preheat the oven to 160°C.
For the dry rub, combine the sugar, salt, paprika, garlic powder, onion powder, cumin, pepper and olive oil. Rub the pork with the mixture, let it rest for a few minutes, then rub it a second time. If you have time, rest the meat for an hour or two at room temperature, or refrigerate it for several hours or overnight.
Sear the pork on all sides over high heat, then remove from the heat and brush with the 4 Tbsp of VIP sauce.
In a casserole, combine the onion, carrot, celery and stock to form a base. Place the pork on top, skin side up, and cover. Cook covered for 2.5 to 3 hours, until the pork falls apart easily, removing the lid for the last 30 minutes.
Remove the pork from the oven and allow to cool slightly. While still warm, shred it, removing any connective tissue, skin and excess fat. Combine the shredded pork with enough VIP sauce to make it saucy, and thin it with a little of the cooking liquid if you want it extra juicy.
Slice the buns and add a heaped spoonful of pulled pork to each. Top with coleslaw tossed with fresh coriander and a little apple cider vinegar, finish with pickles and serve.
