Recipe

Serves:  6 people | Prep time:  30 minutes | Cooking time:  40 minutes

British | Vegetarian | Dessert

Ingredients

• 2.5 kg Pork Shoulder Joint
• 1 Large Onion- finely diced
• 2 tbsp Sweet Baby Ray BBQ Sauce
• 120ml Apple juice
• 2 tsp Garlic powder
• 3 tsp Smoked paprika
• 1 tsp American mustard
• 2 tsp Tomato sauce
• 1 tsp Cumin
• 1/2 tsp White pepper

For the slaw

• 1 Carrot-grated
• 60g Red cabbage- chopped fine
• 60g Finely chopped white/sweetheart cabbage
• 1 Apple- chopped Julienne
• 1 Red onion Finely sliced
• 2 tsp White wine vinegar
• 1 tsp Caster sugar
• 20g Parsley- chopped
• Salt and cracked black pepper to season

To serve

• 8 x Specially Selected seeded brioche buns
• Sweet Baby Ray BBQ sauce

Method

1. Remove some of the fat from the pork joint if it has a large rind, leaving a thin layer on the top - this will help keep the meat moist. (you can discard this or make cracking to go with your butties entirely up to you).  
2. Sear the pork joint on all sides in large pan on a very hot heat with a little oil until golden
3. Mix together all the other ingredients in a jug to create the marinade
4. Place the pork joint in the slow cooker, spoon over the marinade rubbing it into the joint well
5. Allow this to cook in your slow cooker for on high for 5 hours or on low for 10 hours.
6. Take a large bowl and mix together all the slaw ingredients.
7. When the pork is cooked remove from the slow cooker and transfer to a large bowl.  
8. Shred the meat with two forks whilst hot and allow it to bubble away in a large frying pan on a medium high heat for a further 15/20 minutes until the juices have reduced by half before serving.
9. Serve on brioche buns with extra BBQ sauce and a big dollop of slaw.