Pulled pork with barbecue sauce and slaw

For the pulled pork:

• Bone-in pork shoulder 3kg
• Mild mustard 100g
• Cut to the Smoke Smokey BBQ Chilli seasoning 100g
• Apple juice 25ml
• Cider vinegar 25ml

For the barbecue sauce:

• Olive oil 1 tbsp
• Onion 1, peeled and finely chopped
• Chopped tomatoes 400g
• Garlic cloves 3, peeled and finely chopped
• Brown sugar 85g
• Malt vinegar 3 tbsp
• Worcestershire sauce 2 tbsp
• Tomato puree 1 tbsp

For the slaw:

• Red cabbage ½, finely shredded
• Pointed cabbage ½, finely shredded
• Red onion 1, peeled and finely sliced
• Carrots 2, peeled and grated

• Brioche buns 6-8

1. For the pulled pork: preheat the barbecue or smoker to 130°C.
2. Cover the pork on all sides with the mustard, then the Smokey BBQ Chilli seasoning. Place the pork in the barbecue (with lid on) or smoker and cook for 8 hours.
3. Combine the apple juice and vinegar and place in a spritzer bottle. After 3 hours of cooking, spritz the pork with the vinegar mixture every hour until 8 hours have elapsed.
4. Remove the pork from the barbecue and wrap it tightly in tin foil. Return the pork to the barbecue and cook for a further 2 hours, until it has the feel of a melted pack of butter.
5. Remove the pork from the barbecue and leave to rest in the foil for 40 minutes.
6. For the barbecue sauce: heat the oil in a heavy-based pan and add the onion. Cook over a gentle heat for 4-5 minutes until the onion begins to soften.
7. Add the remaining ingredients, increase the temperature and bring the sauce to the boil. Simmer for 15-20 minutes until thick and silky.
8. Remove the sauce from the heat. Use a stick blender to blitz the sauce until smooth.
9. For the slaw: combine all the ingredients in a large bowl.
10. To serve: unwrap the pork and shred using two forks. Add a generous ladle of the barbecue sauce and stir through.
11. Serve the pulled pork in brioche buns with a spoonful of slaw and an extra dollop of barbecue sauce.