BBQ Pulled Pork Sandwich

Ingrédients

• 800 g Pork shoulder
• 200 ml BBQ sauce
• 4 pieces Brioche buns
• 2 tbsp Apple cider vinegar
• 2 tbsp Brown sugar
• 150 g Coleslaw mix
• 2 tbsp Mayo
• 1 tbsp Smoked paprika

Instructions

1. 1

   Rub pork shoulder with smoked paprika, brown sugar, salt, and pepper.

2. 2

   Slow-cook at 150°C for 3.5 hours until falling apart.

3. 3

   Shred pork with two forks and mix with BBQ sauce.

4. 4

   Mix coleslaw with mayo and apple cider vinegar.

5. 5

   Toast brioche buns. Pile pork high and top with coleslaw.