I'm pretty sure I've created the ultimate pulled pork sandwich...that's an extreme statement I do realise, but I don't think you can go wrong with succulent, slightly sweet and spiced pulled pork, crunchy coleslaw with a touch of fresh ginger and home-made mayo on crisp ciabatta...
Ultimate Pulled Pork Sandwich
1.25kg Pork shoulder/neck
125ml Sweet Indonesian Soy Sauce
750ml cider/apple juice
1 thumb sized piece of ginger (peeled and finely chopped)
4 cloves garlic (peeled and finely sliced)
1 star anise
Dash cayenne pepper
200g grated carrot
1 Baby green Cabbage (finely chopped)
1 Baby purple cabbage (finely chopped)
1/2 red onion (finely sliced)
1 thumb-sized piece of ginger (peeled and finely chopped)
60ml Sesame oil
80ml Sunflower oil
2 tbsp Soya Sauce
30ml Rice wine vinegar
Mayonnaise (click for recipe)
Ciabatta loaf (cut in into 4, halved and toasted)
To make the pulled pork:
Put everything into a slow cooker and put on high for 4 hours with the lid on, turning every hour.
Turn down to low and cook for a further 1-2 hours (until the meat falls apart when pressed with a fork.
Pour the juices into a large saucepan, remove the star anise, and simmer for approximately 15 minutes or until the sauce has thickened into a delicious syrup.
Shred the pork with 2 forks and pour the thickened sauce over the pork, toss to coat.
To make the coleslaw: Whisk all the dressing ingredients together in a bowl or shake in a bottle until emulsified and set aside.Toss the coleslaw ingredients together in a bowl, pour over dressing and toss to mix and coat.
Spread the ciabatta halves generously with mayonnaise, dollop over pulled pork, top with coleslaw and devour!