Pulled pork buns with coleslaw

Ingredients for 4 portions

• 1 kgPork neck, in one piece
• 2 tbspSugar, soft brown
• 1 tbspSmoked paprika
• 2 tspSalt, for the rub
• 1 tspBlack pepper
• 1 tspCumin, ground
• 3 mlChili flakes
• ≈ 2 dlWater
• 2 dlBottled barbecue sauce

On the side

• 400 gWhite cabbage
• 2Carrots
• 3 ½ tbspMayonnaise
• 1 dlSour cream
• 1 tbspVinegar, cider vinegar
• 1 tspSugar, for the coleslaw
• to tasteSalt
• 4Burger buns

Method

1. Heat the oven to 150 °C. Mix the brown sugar, smoked paprika, salt, pepper, cumin and chilli flakes. Rub the spice mix all over the pork.
2. Put the meat in a lidded casserole dish and pour the water around it.
3. Cook in the oven, covered, for about 4 hours, until the meat is so tender it falls apart.
4. Finely shred the cabbage and grate the carrots. Mix the mayonnaise, sour cream, vinegar, sugar and salt and toss with the vegetables. Chill the coleslaw.
5. Lift out the meat and pull it into shreds with two forks, discarding any large pieces of fat.
6. Mix the meat with the barbecue sauce and a little of the cooking juices.
7. Warm the buns in the oven or toast them in a dry frying pan. Fill them with the pulled pork and coleslaw.

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