Pork sandwich with BBQ Sauce and coleslaw

Recipe by Dimitris Skarmoutsos!

Serves 15

Ingredients

For the meat:

• 2.5 kg pork shoulder without the bone
• 1 onion finely chopped
• 4 cloves of garlic, smashed
• 2 cups of chicken broth
• 2tbsp cajun mix spice
• 1 tbsp brown sugar
• 2 cups of Brava BBQ Sauce

For the salad:

• 1/2 green cabbage, finely sliced
• 1/2 red cabbage, finely sliced
• 2 large carrots, finely sliced
• 3/4 cups Brava Mayonnaise
• 3 tbsp apple vinegar
• 2 tbsp sugar
• salt
• grounded black pepper
• 15 hamburger buns

Method

1.  We preheat the oven at 140oc.
2.  In a tray we lay the onions and the garlic and add the chicken broth on top.
3. In a boal we mix the spices mixture with the brown sugar.
4.  We dry the meat with kitchen paper and spread the spices mixture everywhere.
5. We lay the meat on top of the onion and garlic and we cover the tray with foil.
6. We cook for 6-8 hours.
7. We put the meat on a cutting board to let it cool.
8. We strain the liquids of the tray in a boal and keep them.
9. Using two forks we rip apart the meat and throw away the fat. Then we put the meat back to the tray.
10. We add 2 cups of Brava BBQ Sauce and some of the liquids that we kept, in case our meat is really dry.

For the salad:

1.  In a large boal we add the red and green cabage the carrots and the onion.
2. In another boal we wisk the mayonnaise with the apple vinegar and some salt and pepper and therefore we dress the salad.
3.  We mix the salad and we check if it needs extra salt and pepper.
4. We put the meat on the hamburger bun and on top of the meat the coleslaw salad.