Porc effiloché avec salade de chou et petits pains briochés

Ingrédients

• 1.5 kg pork shoulder (boneless)
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp cayenne pepper
• 150 ml apple juice
• 150 ml chicken stock
• 1 onion, chopped
• 100 ml BBQ sauce (more to taste)
• 4 brioche buns
• For the coleslaw:
• 300 g white cabbage, finely sliced
• 1 large carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Préparation

1. 1

   Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper and cayenne in a bowl until you have a dry rub.Pat the pork shoulder dry with kitchen paper and rub the meat generously on all sides with the rub. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.Preheat the oven to 150°C (top and bottom heat).Heat a splash of oil in a heavy braising pan over high heat. Sear the pork shoulder all over until nicely browned, about 3 to 4 minutes per side.Add the apple juice, chicken stock and the chopped onion to the pan. Cover the pan with the lid and place it in the preheated oven.Cook the meat for 4 to 5 hours until it is completely tender and you can easily pull it apart with two forks.Meanwhile, make the coleslaw. Finely shred the white cabbage and mix with grated carrot, mayonnaise, apple cider vinegar, a pinch of sugar, salt and pepper. Chill until ready to use.Remove the meat from the oven and pull it apart with two forks. Mix the pulled pork with some of the cooking juices and, to taste, with BBQ sauce.Slice the brioche buns in half and toast them briefly in a dry pan or under the grill. Pile each bun with a generous portion of pulled pork and top with coleslaw. Serve immediately.