This pork is very simple to make in the slow cooker or in a very low oven.
For the buns, I’ve used slider-sized pretzel buns but use any small or regular size bun that you prefer.
The spices below are a suggestion–feel free to use what you have.
Serves about 6
INGREDIENTS
Pulled Pork
- boneless pork shoulder: about 1 kg/2.2 lbs
- smoked paprika (sweet or hot): 1 tsp
- mustard powder: 1 tsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
- salt: 1 tsp
- pepper: 1 tsp
- cumin: 1 tsp
- fennel seeds: 1 tsp
- brown sugar: 2 Tbsp
- apple cider vinegar (or red-wine vinegar): 3 Tbsp
- cider (alcoholic or apple juice): 250 mL/8 oz
- BBQ sauce: about 60-120 mL/.25 to .5 cup
Wild Garlic Mayo
- wild garlic leaves (ramps): about 30-50 g/1-2 oz
- egg yolk: 1
- salt: .25 tsp
- good quality neutral tasting vegetable oil: 175 ml/.75 cup
- fresh lemon juice: 2 tsp
- Dijon mustard: 1 tsp
Finishing
- tart apple: 1 apple
- pretzel buns: 2-3 small buns per person or 1 large per person
STEPS
Pulled Pork
- Heat the slow cooker on low, or the oven to 160 C/320 F.
- Season the pork. Combine all of the dry spices and seasoning and rub over the pork.
- Prepare the pot. Add the pork to a slow cooker or a deep oven-proof pot/dutch oven (which has a lid). Pour the vinegar and cider over the pork and add the lid. (note: the BBQ sauce is not used until the end of cooking)
- Cook in the slow cooker for 7-8 hours or the oven 4-6 hours.
- Shred the pork. Drain the liquid from the pot into a separate bowl. Shred the pork using 2 forks and return to the pot. Add about half of the BBQ sauce and some of the liquid to the pork and combine. Keep adding more liquid or BBQ sauce to taste. Add additional salt if needed. Keep warm until serving.
Wild Garlic Mayo
- Make the wild garlic oil. Wash the wild garlic. Blanch the garlic in boiling water for 30 seconds, then cool in an ice bath for 1 minute. Pat dry to remove as much water as possible, then puree the garlic with the oil in a blender for a few minutes. Pass the oil through a fine strainer and discard the solids. Use the oil for the next step.
- Whisk and emulsify the mayo. (machine method below) Place a medium bowl with a large flat bottom on a layer of towel and table top, wrapping the towel around the base of the bowl to prevent slipping. Whisk the egg, salt, lemon juice, and mustard. Then while whisking with one hand, add a continuous slow drizzle of the oil into the bowl with the other. Keep whisking until the oil is fully incorporated and emulsified…this should take 90-120 seconds. (Machine method: you can also do the mixing in a blender or food processor–follow the same steps above with fully mixing the egg, salt, lemon juice, and mustard first, then very, very slowly drizzling in the oil-this should take almost a full minute to add the oil)
- Keep refrigerated and use the same day. (raw egg yolks do not keep)
Final Assembly
- Toast the buns for a few minutes in a pan over medium-high heat or the grill.
- Slice the apple very thinly horizontally with a knife or mandolin.
- Assemble each sandwich with some of the mayo, pork, and an apple slice.