This pulled pork sandwich recipe from Ruben Dawnay (of Ruben's Reubens) is big, beautiful, and perfect for an alfresco dinner party.
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Serves
6
For The Rub:
Freshly Ground Coffee
Salt
Brown Sugar
Garlic Powder
Black Pepper
Cinnamon
Cumin
Chilli Powder
For The Pulled Pork:
Pork Shoulder
Beer
For The Slaw:
White Cabbage
Spring Onion
Carrot
Sugar
Salt
White Wine Vinegar
Mayonnaise
Ciabatta
Serves
6
For The Rub:
Freshly Ground Coffee
Salt
Brown Sugar
Garlic Powder
Black Pepper
Cinnamon
Cumin
Chilli Powder
For The Pulled Pork:
Pork Shoulder
Beer
For The Slaw:
White Cabbage
Spring Onion
Carrot
Sugar
Salt
White Wine Vinegar
Mayonnaise
Ciabatta
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Step 1.
Combine all of your dry rub ingredients and mix well. This will make more than you need, store the excess in an airtight container in your spice cupboard!
Step 2.
Place your pork onto a baking tray and sprinkle generously with 5-6 tbsp of the rub until covered on all sides. Leave to sit for an hour or so to allow the rub to adhere.
Step 3.
Place a large, deep pot (ideally cast iron) with a lid into the oven. Whack your oven on full blast (250°C).
Step 4.
Once heated, remove the pot, pour in a splash of oil and add the pork shoulder. Return to the oven for 10 mins to form a bark
Step 5.
Take the pork out of the oven again, pour the beer around it, cover with a lid and return to the oven. Turn down to 150°C and leave for 4 hours.
Step 6.
While your pork is cooking you can knock up a quick slaw. Use a peeler to get long ribbons of carrot. Thinly slice your cabbage and onion. Combine in a colander and add sugar, salt and vinegar. Leave over a bowl to drain.
Step 7.
After an hour, transfer the veg to a large bowl and add the mayonnaise.
Step 8.
When the pork has had four hours, remove it from the oven. Using two forks, pull the pork and give it a mix. Taste and season with more rub if necessary!
Step 9.
Toast your ciabatta, slice in half, pile in your pulled pork, top with some slaw and, if you like, your favourite condiment.
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