Pulled Pork Sandwich

Pat the pork shoulder (1000 g) dry with paper towels and trim off excess fat, leaving a layer about 1 cm thick. In a bowl, mix paprika (1 tbsp), brown sugar (2 tbsp), garlic powder (1 tsp), salt and black pepper to taste, and rub this mixture all over the meat.

Preheat the oven to 150°C. In a heavy-bottomed roasting pan with a lid, place the onion cut into quarters, then set the rubbed pork on top, fat side up. Pour chicken stock (200 ml) and 1 tbsp of apple cider vinegar around the edges, being careful not to wash off the crust from the meat. Cover tightly with the lid or two layers of foil.

Roast for 3.5 hours (210 minutes) at 150°C, until the meat pulls apart easily with a fork and the internal temperature reaches about 95°C. Remove from the oven and let rest, covered, for 15 minutes.

While the pork is in the oven, make the coleslaw: slice the cabbage (300 g) into thin strips and toss with the remaining apple cider vinegar (3 tbsp), brown sugar (1 tbsp), and salt and pepper to taste. Mix well and let sit at room temperature for 20-25 minutes, stirring occasionally, until the cabbage softens slightly and soaks up the marinade.

Transfer the rested pork to a board, remove and discard any large pieces of fat, and shred the meat into strands using two forks. Add the strained pan juices (100-150 ml) and barbecue sauce (200 g) to the shredded meat and mix well so the strands are evenly coated in sauce.

Slice the brioche buns (6 pcs) in half, brush the cut sides with melted butter (30 g), and toast on a dry hot skillet or under the oven broiler for 1-2 minutes until golden brown.

On the bottom half of each bun, pile a generous portion of the pulled pork in sauce, top with coleslaw, and cover with the top half of the bun.

Serve immediately, with the remaining barbecue sauce (50 g) on the side.