for the pulled pork
1.26 kg (2.7 pounds) Foodsaver Boneless Pork Shoulder
1 tbs + 1 tsp salt (if you do not like salty food, omit 1 tsp)
1 tbs + 2 tsp brown sugar
1 tbs smoked paprika
1 tbs Reine de Dijon Mustard (available at Foodsaver)
1/4 tsp pepper
1/2 cup chicken broth (homemade is preferable)
1 onion chopped in half, and then in quarters
Foodsaver Hamburger Buns
Develey Barbecue Sauce (as garnish to taste)
1 Pack Foodsaver French Fries Twisters Seasoned
for the coleslaw
1/4 chopped green cabbage
1/4 chopped red cabbage
2 grated carrots
1/2 cup good quality mayonnaise (preferably Develey)
2 tbs sour cream
1 tbs (scant) Reine de Dijon Mustard
3/4 tsp sugar
1 tbs (heaped) apple cider vinegar
1/2 tsp caraway seeds
1/4 tsp celery salt
pepper to taste
for the pulled pork burgers
1. Prepare the pork marinade. In a small bowl, mix together the salt, brown sugar, smoked paprika, pepper and dijon mustard and stir together with a fork until combined. Remove the defrosted pork shoulder from its packaging and pat it dry with a paper towel. Using your hands, rub the marinade all over the pork shoulder. Place in a glass bowl and cover with plastic wrap. Leave to marinate over night in the fridge.
2. Preheat the oven to 120C. In a large roasting pan (you can use a cast iron Dutch oven) pour the chicken broth and add the onion. Remove the pork shoulder from the glass bowl and place it in the roasting pan. Place it in the oven (uncovered) and roast for 6 hours. Every 1 hour check on the pork and baste it with the released liquids. At the 3rd hour, cover the pork with a lid (use tinfoil to cover the pork if you’ve placed the pork in a roasting pan), and roast with the lid on for 2 hours. You can choose to omit covering the pork and/or basting it – this simply means that your pork will be crispier and drier on top, which some people prefer. (TIP: For very tender pulled pork, keep it covered with a lid for the first 4 hours, turning the pork so that a different side rests in the liquid every 2 hours. )
3. After 6 hours, remove the pulled pork from the oven. Keep the pork covered and let it rest for 30 minutes before pulling it apart with two forks.
4. Slather the pulled pork in barbecue sauce and place it (together with the coleslaw) in a toasted burger bun (with a little melted butter on top of the burger).
for the caraway coleslaw
1. Chop/grate the cabbage and carrot and place in a bowl.
2. Prepare the dressing. Gather the pepper, celery salt, caraway seeds, cider vinegar, sugar, apple cider vinegar, sugar, dijon mustard, sour cream and mayonnaise in a small bowl and mix well.
3. Keep the dressing and chopped salad separate from each other and in the fridge until it is time to serve.