Pulled Pork Sandwich with Barbecue Sauce

• onion↗2

  sliced

• bay leaf↗3

  3

• mustard powder and smoked paprika1 tbsp
• pork shoulder↗1,5–2 кг (3 lb 5 oz–4 lb 8 oz) kg

  boneless, with skin, tied (ask the butcher)

• tomato ketchup↗140 g
• wine vinegar↗4 tbsp
• Worcestershire sauce↗1 tbsp
• soft dark brown sugar3 tbsp
• baguette↗2

  cut into buns, served with coleslaw

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C for convection). Spread the sliced onion and bay leaves on the bottom of a large roasting pan. In a bowl, combine mustard powder, smoked paprika, 1 tsp ground black pepper and a pinch of salt, then rub this mixture onto the pork, working the spices into all crevices. Place the meat skin‑side up, add 200 ml water, tightly cover the pan with foil and roast for 4 hours. Prepare ahead of time – simply chill in the refrigerator, and reheat before grilling.

2. 2

   In a large bowl, combine tomato ketchup, wine vinegar, Worcestershire sauce and soft dark brown sugar. Remove the meat from the pan and pat it dry with paper towels. Transfer the sauce to a deep skillet and simmer over high heat for 10–15 minutes until it thickens and becomes glossy. Remove the bay leaves, then blend the sauce in a blender until smooth and evenly coat the meat.

3. 3

   When the barbecue flame dies down slightly, place the pork skin‑side down and cook for 15 minutes until a golden crust forms. Flip and cook another 10 minutes. If a grill is unavailable, preheat a combination oven‑grill to high temperature, place the meat on a tray and sear each side for 10–15 minutes until crispy.

4. 4

   Transfer the cooked pork to a large platter, remove the twine and skin. Using two forks, shred the meat into large pieces, add 3–4 tbsp barbecue sauce and mix thoroughly so each piece is coated. Spoon the meat into the prepared buns, serve with extra sauce and a small portion of coleslaw.

5. 5

   Enjoy the aromatic sandwich that combines tender meat with smoky barbecue flavor.