Who doesn't love pulled pork! This recipe is cooked in the oven rather than the BBQ, but you could certainly adapt it to the BBQ if you want. It uses our Tangy Hit sauce.
Ingredients:2kg boneless pork - can be shoulder or leg
2 tbs brown sugar
1 tbs paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp freshly ground pepper
1 tbs sea salt
2 tsp of olive oil (x 2)
1 small red onion, thinly sliced
4 garlic cloves, smashed
4 cups chicken stock
1/4 cup apple cider vinegar
3 tbs mayonnaise
1/4 head red cabbage thinly sliced
1/2 medium carrot, shredded
Slider rolls, or brioche buns
1 bottle of Damn Good Tangy Hit Sauce
Preheat oven to 140 degrees. In a small bowl mix the brown sugar, paprika, cayenne, onion powder, sea salt and pepper. Rub into pork.
Heat a large, ovenproof pot over medium high heat. Add 2 tsp olive oil and the pork. Cook, turning occasionally for 10 minutes until the skin of the pork is caramelised.
Transfer the pork to a baking tray. Pour off all the fat and wipe the pot with damp paper towel. Add the other 2 tsp of oil, half the red onion and all the garlic. Cook for 4 minutes or until the onion beings to brown. Add the stock and 1/4 cup of vinegar. Return the pork to the pot, fat side up and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Cook for 3 - 3.5 hours or until the meat is very tender and pulls away easily. Remove the pot from the oven, uncover and allow the pork to cool (still in pot) for 30 minutes.
In a large bowl whisk the mayonnaise and the 2 tbsp of our Tangy Hit sauce. Add the cabbage, carrot and remaining red onion and toss to coat. Season with salt and pepper if necessary.
Transfer the pork to a large plate or bowl and shred the meat. Add 1 cup of our Tangy Hit sauce and toss to coat.
Divide the pulled pork between the bases of our slider or brioche rolls. Pour extra Tangy Hit sauce over the top as desired. Top each roll with coleslaw and serve.