Pulled Pork Sandwich

Spanish Sun, Marinade & Glaze

Pulled pork is one of those dishes that is versatile, smells amazing while its cooking, looks unctuous and just feels good to eat! Biting into the bun while the rich juices drip out and down your hand is an experience to savour. Any number of accompaniments, condiments and buns lend them selves to this slow cooked pork sandwich, none better than the other but all a personal preference.

However how many of us actually take the time to make it at home? Is it a though that ever crossed your mind or am I preaching to the converted? Either way this recipe uses Mustard & More's Spanish Sun, Marinade & Glaze, as the seasoning backbone from which to hang your favourite accompaniments. This mustard glaze gives a gentle nod to some key Spanish flavours from the northern Basque region through to Andalusia at the southern tip of Spain.

Pork shoulder from the thick end (aprox. 1.5kg)

Marinade in Spanish Sun overnight

Quantity according to taste

1 bay leaf

50ml cider vinegar

50ml apple juice

100ml larger or cider

1 large onion, sliced

2tbs soft brown sugar

Place the sliced onion into the bottom of a slow cooker.

Pour in the liquid then add the marinated pork.

Cook on low for around 6 hours or high for 3 hours.

Once the meat falls apart take out the bay leaf and flake everything together.

Here I have served the pulled pork in a soft white cheesy bun and some pickled red cabbage slaw.

Enjoy!

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