Ingredients
Spiced pulled-pork:
- 1 tablespoon crushed dried chilli
- 2 teaspoons chopped chipotle chillies
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, crushed
- 125ml pineapple juice
- ½ cup packed brown sugar, plus ¼ cup extra
- ¼ cup siracha chilli sauce
- 1kg pork shoulder, fat and skin trimmed off
- Juice of 1 small lemon, to taste
- Salt and freshly ground black pepper, to taste
Fennel coleslaw:
- 1 cup shredded cabbage
- 2 carrots shredded
- 2 small fennel bulbs, shaved
- 6 medium gherkins, thinly sliced plus ¼ cup of the pickle juice
- Juice of 1 lemon
- 6 Portuguese rolls
- 60ml mayonnaise
For the pulled pork, start by making a wet rub by combining all of the spices, garlic, pineapple juice, sugar, and siracha together in a bowl and mix well. Place the pork shoulder in a re-sealable bag along with the wet rub, press out all of the air and seal the bag. Leave to marinate in the refrigerator overnight. Prepare a braai with long-burning wood, once the coals are medium heat (about 180 degrees celcius) empty the marinade and pork shoulder into a heavy-based cast iron pot or heavy-bottomed tray, cover with heavy aluminium foil and place on top of the grid in your weber braai and cover with the weber lid. Cook for two to three hours or until the meat falls off the bone. Drain off all the liquid from the pork into a pot and add the extra brown sugar, then place that over a medium heat and reduce until a syrupy consistency. While the sauce reduces, shred the pork with two forks (it should just fall apart at this point). Once the sauce has reduced, add half a cup of it to the shredded pork, season, mix well and set aside. For the coleslaw, combine all of the ingredients together in a bowl, season well and set aside. To assemble, cut the buns in half and grill slightly on the braai. Spread some mayonnaise on to the bun, then top with two heaped tablespoons of pulled pork and finished off with the coleslaw.
