Cooking time (including preparation time): 5.5 Hours
1kg pork shoulder
4 tbsp soft light brown sugar
1 tbsp smoked paprika
500ml apple cider
75ml apple cider vinegar plus 2 tbsp
3 tbsp soy sauce
1 red onion
1 small white cabbage
6 tbsp mayonnaise
4 brioche burger buns
Preheat the oven to 160C/140C fan. Rub the pork shoulder all over with the paprika, 1 tbsp sugar and a generous amount of salt and pepper. Put into a roasting dish or a casserole dish with a lid, pour in the apple cider then cover with tinfoil/lid and cook for 5 hours until shreddable with two forks.
Meanwhile make the BBQ sauce. Measure the ketchup, apple cider vinegar, remaining 3 tbsp sugar and a good few dashes of tabasco with 200ml water into a pan. Bring to the boil and then add 150 of the pork juices from the roasting tray. Add a heaped teaspoon of smoked paprika, then simmer, stirring regularly for 10 minutes until thickened. Leave to cool completely - you want the BBQ sauce to be tangy to cut through the pork later.
Next make the slaw. Finely slice the red onion, shred the cabbage and carrots. Mix with the mayonnaise, 2 tbsp apple cider vinegar and 2 tbsp pickling liquor from the gherkin jar. Season to taste.
Once your pork is cooked, tip out the liquid into a jug, pour off any fat. Pull then pork with two forks then add 3/4 of the BBQ sauce and mix well to combine with a splash of cooking liquor to taste. Cut the buns in half, toasting if you like. Spoon in a dollop of the remaining BBQ sauce followed by the pulled pork, a big handful of slaw and some sliced gherkins. Serve with the remaining slaw on the side. Pulled pork done.