Pulled Pork Sandwiches with Gouda and Apple Slaw.

I first made this around 5 years ago, the pub I worked at had an outdoor smoker so I was often out there doing proper barbeque and other smoked delights. I never made apple slaw though so thought id give it a try with the pork today, we all know about pork and apples right? should work. Anyway this will take a while as the pork is going to be cooked fairly slowly so you can carry on with your day for a few hours.

Pulled pork sandwiches, serves 4, cook time 4 hours, prep time 10 minutes. Ingredients:

  • 1.5 kg pork shoulder or leg
  • 1 apple
  • 1 carrot
  • 1/4 of a white cabbage
  • 4 slices gouda cheese
  • 5tbsn mayonnaise
  • 4 brioche buns
  • 4 little gem leaves
  • few slices tomato
  • your favorite barbeque sauce
  • My barbeque spice rub, mix together: 1tbsn garlic powder, 1tbsn onion powder 2tbsn cracked black pepper, 2tbsn dried oregano, 2tbsn paprika, 2tbsn smoked paprika, 1tbsn brown sugar, 1tbsn mustard powder, 1tbsn salt and 1tbsn cumin.


First make your spice rub like above by mixing all the dry ingredients together then rub them allover the pork, you can marinade the pork overnight to infuse if you like but its fine if not. Put the marinated pork into a large casserole dish or tray, add a little water and then cover with a lid or foil, slowly cook in an oven at 150 degrees Celsius for 5 hours.

Now you can make your slaw. Shred the cabbage very finely with a sharp knife, grate the carrot and thinly slice the apples into matchstick shapes. Mix together in a bowl with the mayonnaise. Refrigerate until later.

After your 5 hour wait is over you can remove the pork from the oven, it should pull apart very easily. Proceed to pull it to pieces with 2 forks until shredded through thoroughly. Keep the cooking juices in with the pork as they will maintain flavor and juiciness.

Add your barbeque sauce to the pork whilst its still piping hot then toast your brioche. Once toasted add the lettuce to the buns, then pork, then the gouda and finally top with the other half of the bun. Serve alongside the apple slaw or put some of the slaw on the sandwich its self, I found it worked brilliantly. Save any pork for another day if you don’t manage to get through it all, I didn’t.


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