An American Classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun.
SERVES 4
WHAT YOU'LL NEED
Just Add Texas BBQ Slow Cook sauce
600g boneless pork shoulder, skin removed
1 large onion, sliced
1 large pepper, diced
To serve
6 brioche buns
Tangy cabbage slaw
Sweet-and-sour pickled cucumbers from a jar, sliced
BBQ sauce
METHOD
1
Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown. Transfer to your slow cooker. Add the onion and pepper, cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
2
Add the Just Add Slow Cook Texas BBQ sauce, then cover with a lid. Cook on low for 6-8 hrs or on high for 4-5 hrs. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
3
Skim off the fat from the juices and pour over the meat. Keep warm until serving, or reheat. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
