Pulled pork sandwich

Recreate the irresistible, mouth-watering pulled pork from Brick Pitt, Mobile.

  • Preparation Time20 mins
  • Cooking Time210 mins
  • Serves6
  • DifficultyEasy
1 boneless pork shoulder (about 1.8kg to 1.95kg)
4 tbsp sea salt
1 tbsp freshly ground black pepper
300g light brown sugar
30g paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
65ml red wine vinegar
Scant 1 tbsp cayenne
3 tbsp extra-virgin olive oil

For the coleslaw

1 tbsp whole-grain mustard
250g mayonnaise
60ml sour cream
1/2 lemon, juiced
2 tbsp red wine vinegar
2 tsp granulated sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 spring onions, chopped
2 carrots, sliced on mandoline
Salt and freshly ground black pepper
6 brioche hamburger baps
1/4 bunch flat-leaf parsley, for garnish
1) Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with clingfilm and marinate in the refrigerator for at least 3 hours or up to overnight.

2) Preheat the oven to 170C/Gas 3. Remove the meat from the refrigerator and leave to sit at room temperature for 30 minutes before cooking. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.

3) While the pork is cooking, prepare the coleslaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, spring onions and carrots. Season with salt and pepper, to taste, cover with clingfilm and set aside in the refrigerator until you are ready to serve.

4) To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

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