A delicious match with our Mud House Pinot Gris - the perfect plate to share with friends
2 Onions, 4 garlic cloves, 1 cup of chicken stock, 1 Tbsp brown sugar, 1 Tbsp chilli, 1/2 tsp ground cumin, 1/4 tsp cinnamon, 1kg pork shoulder, a cup of BBQ sauce
Grab a 1.5k boned pork shoulder with the skin trimed off. Pat dry and rub in a spice mixture of cumin, cayenne pepper, brown sugar and flaky Marlborough sea salt.
Sear off in a pan and throw it in the slow cooker with 2 diced onions, 2 cloves of garlic, a cup off authentic BBQ sauce, 1 cup of chicken stock and ½ a cup of Mud House Pinot Gris.
Cook for 8 hours on low
Remove the pork and shred with two forks and put aside.
Remove the cooking stock and reduce in a pan until semi thick and then combine with the pulled pork
Coleslaw – on a mandolin cut up two fennel bulbs, 2- 3 apples and 2 – 3 carrots. Combine with whole egg mayonnaise, apple cider vinegar, salt and pepper. Adjust all to taste.
Throw the pork and the slaw into a ciabatta bun.