Pulled pork sandwich

Ingredients:

Sandwich

• 1 boneless pork shoulder (about 2 kg)
• 4 tablespoons coarse salt
• 1 tbsp freshly ground black pepper
• 1.5 cups light brown sugar
• 1/4 cup paprika
• 2-3 sprigs of thyme, leaves only
• 4 cloves of garlic
• 1/4 cup red wine vinegar
• 1 tbsp. cayenne pepper
• 3 tablespoons extra-virgin olive oil

cole slaw

• 1 tbsp. grainy mustard
• 1 cup mayonnaise
• 1/4 cup sour cream
• Juice of half a lemon
• 2 tablespoons red wine vinegar
• 2 teaspoons of sugar
• Half a head of Savoy cabbage, finely shredded
• Half a head of purple cabbage, finely shredded
• 2 green onions, thinly sliced
• 2 carrots, thinly sliced
• 6 hamburger buns
• A quarter bunch of parsley for serving

Preparation:

1. Place the pork, fat side up, in a baking dish fitted with a rack. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne pepper in a food processor and pulse until smooth. Add olive oil until a smooth paste forms. Rub the paste into the pork on all sides, getting into all crevices so the salt can penetrate the meat and draw out moisture, resulting in a crispier crust.
2. Cover the pork with cling film and marinate in the refrigerator for at least 3 hours or overnight.
3. Let the meat stand at room temperature for 30 minutes before roasting. Preheat the oven to 160°C.
4. Roast the pork for 3.5 hours, uncovered, until the outside is crispy (the crust should be like mahogany). Let the meat rest on a cutting board for 10 minutes, then slice.
5. While the pork is roasting, prepare the coleslaw. Combine mustard, mayonnaise, sour cream, lemon juice, vinegar, and sugar. Mix well and add shredded Savoy cabbage, red cabbage, green onions, and carrots. Season with salt and pepper to taste, cover with plastic wrap, and refrigerate until ready to serve.
6. To serve, cut the buns in half and top with some sliced ​​pork. Top with a generous dollop of coleslaw and cover with the top half of the bun. Garnish with parsley.