Brioche Burger Buns with Pulled Pork & Coleslaw
6 St Pierre brioche burger buns
5lb pork shoulder (boneless or bone in)
120ml cider/white vinegar
120ml light beer
4 tablespoons of brown sugar
1 tablespoon chilli powder
1 tablespoon of salt
1 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
2 medium yellow onions thinly sliced
4 garlic cloves thinly sliced
2 cups BBQ sauce
Coleslaw to serve
How to make
Place the onions and garlic into a slow cooker. Mix the vinegar and beer with three tablespoons of brown sugar. and pour over the onions and garlic. Combine the remaining brown sugar, chilli powder, salt, pepper, cuman and cinnamon and rub over the pork. Place the meat into a slow cooker. Cover and cook until the pork is tender and easily pulled away with a fork, about 6-8 hours on a high setting and 8-10 hours on low.
When cooked, remove the pork from the slow cooker. Using 2 forks shred the meat and combine with the BBQ sauce. The cooking liquor can be reduced down by boiling in a pan until it becomes a thick syrup and added to the meat.
The brioche burger buns are ready pre-sliced for your convenience. Place a generous portion of BBQ pork onto each brioche bun and top with your favourite coleslaw and if you have any meat left over, freeze it for next time!