serves
6
prep
20 minutes
cook
12 hours
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
12
hours
difficulty
Mid
level
Ingredients
- 1 kg pork shoulder
- 6 white rolls or hamburger buns, halved
Dry rub
- 1 tbsp smoked paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp brown sugar
- 1 ½ tsp mustard powder
- 1 ½ tsp dried oregano
- 1 tsp salt
- ½ tsp celery salt
Barbecue sauce
- 125 g French mustard
- 80 ml (⅓ cup) beer
- 2 tbsp cider vinegar
- 3 tsp brown sugar
- 3 tsp tomato paste
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne
- ½ tsp cracked black pepper
- ¼ tsp salt
- 1 clove garlic, crushed
Spicy coleslaw
- 60 g finely sliced white cabbage
- 60 g finely sliced red cabbage
- 1 small carrot, cut into julienne
- ¼ small red onion, finely sliced
- 2 spring onions, finely sliced
- 1 long red chilli, seeded, finely chopped
Dressing
- 2 tbsp whole-egg mayonnaise
- 2 tsp Dijon mustard
- 2 tsp horseradish cream
- 2 tsp cider vinegar
- 2-3 drops Tabasco
- salt and pepper to taste
Marinating time overnight
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
To make the dry rub, combine all the spices in a small bowl. Massage the spice mix into the pork. Cover and marinate overnight in the fridge.
Preheat the oven to 100˚C. Transfer the pork to the oven and cook for 12 hours. Remove the pork from the oven and when cool enough to handle, coarsely shred the meat (discard skin).
To make the barbecue sauce, combine all the ingredients in a medium saucepan. Place over low heat and cook, stirring constantly, for 15 minutes. Strain, discard solids and set aside until required.
To make the spicy coleslaw, combine all the ingredients in a bowl. Mix the dressing ingredients until combined, then gently massage into the coleslaw.
To serve, gently reheat the barbecue sauce. Lay out hamburger bases and spread with barbecue sauce. Top with shredded pork, coleslaw and more barbecue sauce. Top with the bun lids and serve immediately.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
