Primed for stuffing into rolls with a classic coleslaw, this pork is the do-ahead dish that keeps on giving. Think of it as batch cooking for the summer holidays. A throw-in-the-oven-and-go-to-the-beach affair to keep on standby, give it a little extra char on the barbecue, or in a hot oven or wood-fired oven. Brining the pork isn't strictly necessary, but it will season the meat thoroughly and help prevent it from drying out. Start this recipe a day ahead to brine the pork.
- 1 small boneless pork shoulder (about 3.5kg)
- 10 white bread rolls
- Mayonnaise or mustard, for spreading
- Hot sauce or barbecue sauce, to serve
- 400 gm cooking salt
- 50 gm caster sugar
- 3 juniper berries
- 1 fresh bay leaf
- 2 tsp black peppercorns
- 220 gm mayonnaise
- 150 ml buttermilk
- 2 tbsp white wine vinegar
- ½ large cabbage, thinly sliced
- 2 carrots, cut into julienne
- 1 white onion, thinly sliced
- 2 spring onions, thinly sliced
- 1For brine, combine salt, sugar and 1 litre of water in a large saucepan over high heat and stir to dissolve salt. Transfer to a large non-reactive container, add 5 litres of water and remaining ingredients, then refrigerate to chill. Submerge pork in brine and refrigerate (overnight). Drain pork and refrigerate until needed (up to 2 days).
- 2Preheat oven to 150°C. Place pork in a roasting pan, cover tightly with foil and roast, turning occasionally, until pork is very tender (4½-5 hours). Refrigerate, still covered, until needed (keep for up to 2 days). Before serving, increase oven to 200°C and roast pork, uncovered, until golden and caramelised at the edges (30 minutes). Cool pork briefly, then shred with 2 forks and mix in a bowl with some pan juices.
- 3For slaw, whisk mayonnaise, buttermilk and vinegar in a large bowl to combine, add remaining ingredients, season to taste and toss to coat. Refrigerate for 1 hour to soften before serving.
- 4Spread bread rolls with mayonnaise or mustard and top with slaw, pulled pork and hot sauce to serve.