Saucy Pulled Pork Sandwiches

Ingredients

• Serves 10
• For the pork
• 1 onion
• 2 carrots
• 1 tbsp olive oil
• 3 cloves of garlic
• pork shoulder (around 1.5kg)
• 2 tbsp of smoked paprika
• 2 tsp of cayenne pepper
• 1 tbsp of garlic powder
• dark soft brown sugar
• 2 tbsp of tomato purée
• 1 bottle of beer (approx 500ml)
• water (approx 500ml)
• For the BBQ sauce
• 2 tbsp of honey
• 2 tbsp of dark soft brown sugar
• 1 tbsp of smoked paprika
• water (150ml)
• cider vinegar (50ml)
• tomato ketchup (150g)
• 2 tsp of smoked Tabasco sauce
• 2 tsp of Worcestershire sauce
• 10 buns of your choice

Directions

1. Preheat oven to 160°C (325F).
2. Peel and slice the onion, carrots and garlic.
3. Heat a tbsp of oil in a large saucepan and frying vegetables.
4. Cut away excess fat and skin from the pork shoulder.
5. Rub the pork with the dry spices and the sugar.
6. Add the pork to the pan with the vegetables and brown a little on all sides.
7. Stir in the tomato purée, then the beer, water and heat to a boil.
8. Transfer everything into a baking dish with a lid, and cover cooking gently for 3 hours.
9. Add the honey, sugar, smoked paprika, water, vinegar, tomato ketchup, Tabasco and Worcestershire sauce to a small saucepan and heat until everything has dissolved together.
10. Reduce the sauce until it thickens slightly.
11. Tear the pork into strips using two forks as soon as it’s cooled enough to handle, discarding all excessive fat and stir in some cooking liquid.
12. Spoon the pork into the bun.
13. Drizzle over the barbeque sauce and enjoy.