Pulled pork buns with classic slaw

SERVES 10 // PREP TIME 20 MINS // COOK 5½ HRS (PLUS BRINING, CHILLING)

Primed for stuffing into rolls with a classic coleslaw, this pork is the do-ahead dish that keeps on giving. Think of it as batch cooking for the summer holidays. A throw-in-the-oven-and-goto-the-beach affair to keep on standby, give it a little extra char on the barbecue, or in a hot oven or wood-fired oven. Brining the pork isn’t strictly necessary, but it will season the meat thoroughly and help prevent it from drying out. Start this recipe a day ahead to brine the pork.

1 small boneless pork shoulder (about 3.5kg) 10 white bread rolls Mayonnaise or mustard, for spreading Hot sauce or barbecue sauce, to serve BRINE 400 gm cooking salt 50 gm caster sugar 3 juniper berries 1 fresh bay leaf 2 tsp black peppercorns CLASSIC SLAW 220 gm mayonnaise 150 ml buttermilk 2 tbsp white wine vinegar ½ large cabbage, thinly sliced 2 carrots, cut into julienne 1 white onion, thinly sliced 2 spring onions, thinly sliced 1 For brine, combine salt, sugar and 1 litre of water in a large saucepan over high heat and stir to dissolve salt. Transfer to a large non-reactive container (see cook’s notes p152), add 5 litres of water and remaining ingredients, then refrigerate to chill. Submerge pork in brine and refrigerate (overnight).

Drain pork and refrigerate until needed (up to 2 days).

2 Preheat oven to 150°C. Place pork in a roasting pan, cover tightly with foil and roast, turning occasionally, until pork is very tender (4½-5 hours). Refrigerate, still covered, until needed (keep for up to 2 days). Before serving, increase oven to 200°C and roast pork, uncovered, until golden and caramelised at the edges (30 minutes). Cool pork briefly, then shred with 2 forks and mix in a bowl with some pan juices.

3 For slaw, whisk mayonnaise, buttermilk and vinegar in a large bowl to combine, add remaining ingredients, season to taste and toss to coat. Refrigerate for 1 hour to soften before serving.

4 Spread bread rolls with mayonnaise or mustard and top with slaw, pulled pork and hot sauce to serve.