Pulled Pork Sandwich with Apple Cider Slaw

Recipe by Al Brown


  • 2.5kg skinned pork shoulder (leave fat intact)
  • Al’s rub (see recipe)
  • 2 cups water
  • Al’s BBQ sauce (see recipe)
  • 12 fresh white burger buns

Apple Cider Slaw

  • 1/2 cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • sea salt and black pepper
  • 1/2 cup apple syrup
  • 1 cup cider vinegar
  • 1 tsp salt
  • 1 tsp celery seeds
  • 2 tsp mustard powder
  • 1/2 cup canola oil


  1. Place the piece of pork in a large bowl or dish. Sprinkle liberal amounts of the rub over and massage into the meat. Refrigerate for at least a day – 2 or 3 days is better.
  2. To make the dressing, place all the ingredients in a small saucepan and bring to the boil, stirring often until combined. Remove from the heat and refrigerate until required.
  3. Preheat the oven to 130 degrees. Place the pork in a roasting dish along with the water. Cover the dish with tinfoil and place in the oven. Check after 5 hours, then hourly after that. If the water has evaporated add another cup or so (to keep the pork moist). Remove the pork when it is super tender and pulls apart easily.
  4. Let it cool enough to handle, then pull apart with your hands or a fork. Roughly chop the meat with a knife, then place all the pulled pork in a large bowl and pour in enough BBQ sauce to moisten. Keep warm to use immediately or refrigerate until required.
  5. To make the slaw, place the cabbage and red onion in a medium sized bowl and dress with a small amount of the dressing. Taste and add a little more if necessary. Season with salt and pepper.
  6. To serve, preheat the oven to 150 degrees. Warm the buns in the oven. Split the buns and add a generous amount of the pulled pork to each base. Top with the apple cider slaw then the lid of the bun. Get into them!

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