Smoky Maple-Bourbon Pulled Pork Sandwiches with Apple Slaw

Ingredients

• pork shoulder2 kg
• brown sugar50 g
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• salt1 tbsp
• black pepper1 tsp
• maple syrup120 ml
• bourbon60 ml
• apple cider vinegar60 ml
• green cabbage300 g
• apple1 large
• mayonnaise100 g
• brioche buns6

Directions

1. 1

   Preheat oven to 150°C (300°F). In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork shoulder.

2. 2

   Place pork in a roasting pan, cover tightly with foil, and roast for 4 hours, until the meat is fork-tender and easily shreds.

3. 3

   While pork roasts, make the sauce: In a saucepan, combine maple syrup, bourbon, and apple cider vinegar. Simmer over medium heat until reduced and slightly thickened, about 10 minutes. Set aside.

4. 4

   For the slaw, shred cabbage and julienne the apple. In a large bowl, toss with mayonnaise and a pinch of salt. Refrigerate until ready to serve.

5. 5

   Remove pork from oven, let rest for 15 minutes, then shred with two forks. Discard any large chunks of fat. Toss shredded pork with the maple-bourbon sauce.

6. 6

   Toast brioche buns lightly. Pile the pulled pork onto the bottom buns, top with apple slaw, and cover with top buns. Serve immediately.