Shredded Pork Sandwich

Main Dishes
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Ingredients for 10 portions
  • 20 g QimiQ Marinade
  • 80 ml Water
  • 3.6 g Salt
  • 450 g Boston butt
  • 27 g Culinary Masters BBQ spice
  • 170 g Hamburger buns, grilled
  • 113 g Tomato(es), sliced
  • 100 g Lettuce
  • 10 ea Pretzel Roll(s), halved
  • For the coleslaw
  • 100 g QimiQ Classic, unchilled
  • 100 g Salad mayonnaise [50 % fat]
  • 100 g Sour cream 15 % fat
  • Salt and pepper
  • Sugar
  • 100 g Spring cabbage, finely sliced
  • 100 g Carrot(s), julienne
  • 100 g Apple(s), julienne
  • 100 g Celery, finely sliced
  • 50 g Spring onion(s), finely sliced
  • Flat-leaf parsley, finely chopped
Method
1.
Vacuum tumble the Boston butt for 40 minutes. Add the Culinary Masters BBQ spice and tumble for another 5 minutes.
2.
Allow the pork to chill overnight.
3.
Preheat the smoker to 150°C and smoke the pork for 15-20 minutes. Lower the temperature to 80°C and cook for 8 hours.
4.
For the coleslaw: whisk the unchilled QimiQ Classic smooth. Add the salad mayonnaise, sour cream and vinegar and mix well. Fold in the vegetables, herbs and apples. Season to taste.
5.
Shred the pork. Place the lettuce and tomato slices onto the Pretzel Rolls, followed by the meat. Top with the coleslaw.
6.
Serve with your favourite BBQ sauce.