Pulled Pork
- 5 lb (2.2 kg) boneless pork shoulder
- ¼ cup (60 ml) olive or canola oil
- 1 tbsp (15 ml) sweet paprika
- ½ tbsp (7.5 ml) smoked paprika
- ½ tbsp (7.5 ml) chilli powder
- 2 tsp (10 ml) salt
- 2 large onions, peeled and thinly sliced
- 3 garlic cloves, peeled and chopped
- 1 ½ cups (375 ml) Vegetable Cocktail Fairlee
- 1 cup (250 ml) chicken broth
- ½ cup (125 ml) Apple Juice Fairlee
- ¼ cup (60 ml) brown sugar
- 2 tbsp (30 ml) Dijon or whole-grain mustard
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) hot sauce or chopped chili pepper, or more to taste
Cole Slaw
- 4 cups (1 litre) shredded green cabbage
- 2 cups (500 ml) julienned or grated carrots (about 4 carrots)
- 2 cups (500 ml) julienned apple (about 2 large apples)
- 6 green onions, thinly sliced
- ½ cup (125 ml) mayonnaise
- ½ cup (125 ml) Apple Juice Fairlee
- 6 tbsp (90 ml) Lemon Juice Fairlee
- 6 tbsp (90 ml) Dijon or whole-grain mustard
- 20 hamburger buns, cut in half
- Butter, softened
- 40 long pickle slices (about 6 large dill pickles)
Pulled Pork
- Remove any excess fat from the pork (it does not break down during cooking). Brush the pork with 2 tbsp (30 ml) of the oil. In a small bowl, combine the paprika, smoked paprika, chili powder and salt. Rub the pork all over with the spice mix. Cover tightly in plastic wrap and refrigerate overnight.
- Place the pork in a large ovenproof pot and let sit out at room temperature for at least 30 minutes before cooking.
- Preheat the oven to 325°F (165°C).
- In a pot, heat the remaining oil over medium heat. Add the onions and cook, stirring often, until golden, about 10 minutes. Add the garlic and cook for 1 minute.
- Transfer to a blender or food processor. Add the remaining ingredients and process until smooth. Pour over the pork and cover the pot.
- Transfer to the oven and cook for 5 hours. Uncover the pot and continue to cook for 1 hour, or until the pork is very tender and falling apart.
- Remove the meat from the pot and shred using two forks or tongs.
- Transfer the sauce to a pot and bring to a boil. Simmer until slightly thickened, about 5 minutes. Adjust the seasoning. Combine the sauce with the pulled pork. Keep warm.
Cole Slaw
- In a large bowl, combine the cabbage, carrot, apple and green onions.
- In another bowl, whisk together the mayonnaise, Apple Juice, Lemon Juice and Dijon. Pour over the salad. Toss to combine and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Assembly
- Toast and butter the buns. Top the bun bottoms with pulled pork, coleslaw and sliced pickles. Close the sandwiches and serve.