Pulled Pork Sandwich

Ingredients

• 1.3 kg boneless pork (shoulder or upper shoulder)
• 2 tbsp light brown sugar
• 1 tbsp sweet paprika powder
• 2 tsp coarse salt
• pepper (ground)
• 2 large onions
• 350 ml ginger ale (or root beer)
• 1 bottle barbecue sauce (e.g., Sweet Baby Ray's)
• 200 g red cabbage
• Salt
• 300 g Chinese cabbage
• 1 Carrot
• 1 red bell pepper
• 100 g yogurt
• 2 tbsp white wine vinegar
• 2 tbsp Rapeseed oil
• sugar
• pepper (ground)
• a handful parsley
• 0.5 head lettuce (e.g., endives, romaine)
• 4 rolls

Instructions

1. 1.

   Rinse the pork and pat dry. Mix sugar with paprika powder, salt, and pepper in a small bowl. Rub the mixture all over the meat. Peel the onions and cut into rings. Sprinkle half of them in the crock pot. Place the meat on top of the onion bed and cover with remaining rings. Pour ginger ale over it, cover, and cook on low for 6-8 hours.

2. 2.

   Remove the tender pork, discard the onions, and set aside. If needed, trim excess fat from the meat and shred it with two forks to achieve classic pulled pork texture.

3. 3.

   Return the shredded pork and onions to the crock pot, stir in barbecue sauce, cover, and cook another 1-2 hours.

4. 4.

   Meanwhile, prepare the salad by removing outer leaves of cabbage, cutting out stems, and finely shredding. Toss with 1 tsp salt in a bowl, knead well, and let sit. Wash and thinly slice Chinese cabbage. Peel and grate carrot. Wash, deseed, and cut bell pepper into strips. Whisk yogurt with vinegar, oil, salt, a pinch of sugar, pepper, and 2-3 tbsp water. Mix vegetables and dressing with the cabbage and let rest. Chop parsley finely. Wash lettuce, dry, and slice into thin strips. Just before serving, fold both greens into the salad and season to taste.

5. 5.

   Halve the rolls, top with pork and a bit of salad, and serve. Offer remaining pork separately.