Pulled Pork & Fried Egg Sandwich

I love the crunch of the bun with the silkiness of the sweet pork. When the  weather is cooling down, long weekends are spent inside with something hearty bubbling away on the stove or in the oven. I love a good pork shoulder, slowly cooked and shredded, then the possibilities are endless. Stuff into a bun, serve with some brown rice and chopped cherry tomatoes… some extra sweet chilli sauce, and the bun to mop up the juices.

This time I even added an egg. A  fried egg squished in between the bun and the pork- perfect harmony for luscious goodness.

Throw the pork on in the morning, and allow it to sit and the flavours to mingle and mellow. Good for a couple of meals, unless your tribe is extra hungry.

Serves 6
Prep time 15 minutes
Cooking time 3 ½ hours

Ingredients:

1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp celery salt
½ tsp dried chilli flakes
Sea salt & cracked white pepper
2kg boneless shoulder of pork
2 Tbsps olive oil
500ml/ 2 cups sparkling apple cider
¼ cup sweet chilli sauce, plus extra to serve
6 eggs
1 tsp black & white sesame seeds
6 bread rolls
50g rocket leaves

1. Preheat the oven to 180℃/ 160℃ fan forced. In a small bowl, combine paprika, ground cumin, celery salt, chilli flakes, sea salt & pepper.Place pork into a deep roasting dish, drizzle over half the oil and rub into skin. Spread spice mix over pork. Pour apple cider, sweet chilli sauce and 1 cup water into a roasting pan. Cover the dish tightly with foil. Roast for 3-3 ½ hours or until very tender.
   (Alternatively you can place in the slow cooker for 4-5 hours on high.)

2. Remove pork from the oven and using two forks, pull the meat from the bone.Heat remaining oil in a frypan to medium high and crack each egg into a small bowl, tip into pan and cook for 2-3 minutes or till cooked to your liking. Sprinkle each egg with sesame seeds. Half buns and top with fried egg, pork and rocket leaves. Drizzle with extra sweet chilli sauce and replace the lid. Serve .

   Shoulder of pork loves:
   To be cooked in liquid, keeping the foil or lid on the dish will keep all the moisture in the pork and help it to not dry out. Spoon the juices over the pork to keep all the flavours and moisture in. If the liquid evaporates before the cooking time is up, add a little more so the pork stays moist.  You can also use pork shoulder with the bone in for maximum flavour. Pull the pork just before you need it, it keeps more succulent if kept as a whole piece.

   
   Add some herbs and extra crunch:
   With bean sprouts, shredded carrot and sliced tomatoes. If bread is not your thing, make up a pulled pork bowl- section off each item-  pork, egg, herbs, some rocket,  shredded carrot & zucchini, drizzle with sweet chilli sauce  or add some rice noodles, for a slippery finish.