This is so much more than a sandwich! The cider-spiced pulled pork is a dish in itself – serve it with loads of mashed potato and your favourite veg for a hearty dinner, or you can do the same as my photography team at Let’s Do It Studio did when I made it for the photo shoot – simply grab a fork and it it straight off the chopping board!
The cider is an important component of this dish as it helps break down the pork
Ready in 6 hours (or overnight). Serves 6-8.
- 2kg pork shoulder, skin removed
- 20ml cooking oil
- 1/2 cup rice flour or cornflour
- 1 teaspoon fennel seeds
- 1 teaspoon celery seeds
- 1 teaspoon paprika
- 2 onions, roughly chopped
- 4 garlic cloves, peeled and crushed
- 3 bay leaves
- 2 Granny Smith apples, roughly chopped
- 2 carrots, roughly chopped
- 3 orange kumara, cubed
- 330ml cider (I used Hallertau Granny Smith Apple Cider)
- 200ml good chicken stock
- Plenty of salt & freshly-ground pepper
Place pork in a hole-free plastic bag with the flour, fennel seeds, celery seeds, paprika and seasoning. Carefully toss the meat until fully covered in the flower mix. Remove pork and dust off carefully, reserving flour mix.
In a large frying pan, heat oil and sear the pork until fully browned on each side. Transfer pork to slow cooker, and brown onions, garlic and bay leaf in the same frying pan.
Transfer onions and garlic to slow cooker, and add apples, carrots and kumara pieces. Pour over the cider and most of the stock. Mix the last of the stock with the flour mix and add to the slow cooker. Stir.
Heat on high for 4 hours (I love putting this on auto overnight as the meat breaks down better).
Transfer pork to a serving dish, then shred meat using 2 forks. Keep adding as much liquid from the slow cooker as you like to keep the pork moist and delicious.
Serve with mash and vegies, then use the leftovers for this fantastic sandwich!
Pulled Pork Sandwich
Ready in 15 minutes. Serves 2.
- 2 crunchy bread rolls
- 10 ml cooking oil (I like avocado oil with garlic for extra flavour)
- 1 onion, finely sliced
- 6 button mushrooms, finely sliced
- 1 clove garlic, finely chopped
- 300g (approx) pulled pork, warmed
To serve: Lettuce, plus your favourite sauces. I used Best Foods Mayo with a Touch of Mustard and sriracha to add a little more zest.
Halve buns, and lightly warm in the oven or grill.
Heat oil in a frying pan. Saute onions until translucent, then add mushrooms and garlic. Season to taste.
In a separate pan or microwave, warm through pulled pork.
Now build your sandwiches. Start with the pork, then build with onions and garlic. Add lettuce, then slather mayo, sriracha or whatever sauce you please on top.
Close sandwich as best you can, and enjoy. Keep plenty of napkins on hand!