American-style pulled pork sandwich
- 2 tsp Asda Smoked Paprika
- 1 level tsp Asda Mild Chilli Powder
- 1 level tsp Colman's Dry Mustard Powder
- 1 tsp Asda Onion Granules
- ½ tsp salt
- 1 tbsp sunflower oil
- 1 Asda Butcher's Selection Pork Shoulder without bone, about 1.8kg
- 500ml cider
- 2 Ciabatta loaves, to serve
- Asda Barbecue Ketchup to serve
- 1 large apple (or 2 small apples), cored and thinly sliced
- 1 tbsp lemon juice
- 150g white cabbage, trimmed and shredded
- 100g carrot, coarsely grated
- ½ small red onion, chopped
- 6 tbsp reduced-fat mayonnaise
- 3 tbsp natural low-fat yoghurt
Mix together the paprika, chilli powder, mustard powder, onion granules, salt and sunflower oil. Rub it all over the meat, but not on the skin. Put in a dish skin-side up. Cover loosely with cling film and refrigerate for at least 1 hour.
Pre-heat the oven to 160C/140C Fan/Gas 3. Put the pork in a roasting tin, skin-side up, and pour the cider around the meat. Cover the tin with foil and then seal the foil to the tin edges, leaving enough room inside for air to circulate. Cook in the oven for 3 and 1/2 hours.
Remove the foil and discard. Increase the oven temperature to 200C/180C Fan/Gas 6 and cook, uncovered, for a further 30 minutes.
To make the coleslaw, toss the apple in lemon juice, then add the cabbage, carrot, red onion, mayonnaise and yoghurt and mix everything together.
Pull the pork into shreds. The meat will be meltingly tender now. Serve in Ciabatta with the creamy coleslaw with apple and barbecue sauce.