Pulled Pork Baps with Apple Slaw and Tangy BBQ Sauce

Ingredients

• For the Pork and Slaw
• 3kg Pork Shoulder Joint, bone in
• 2 tablespoons Olive Oil
• 1/2 tablespoon Smoked Paprika
• 1 Dried Ancho Chile
• 2 Cloves of Garlic
• 1 tablespoon Dark Brown Sugar
• 1/2 Red Cabbage, Shredded
• 2 Carrots, peeled and grated
• 2 Sticks of Celery, finely sliced
• 1/2 Red Onion, finely sliced
• 1 Apple, such as Braeburn/ Granny Smith, peeled and grated
• 2 tablespoons Mayonnaise
• 4 tablespoons Buttermilk
• 2-3 tablespoons Cider Vinegar
• Salt & Pepper, to taste
• Bread Baps, to serve
• For the BBQ Sauce
• 1 White Onion, diced
• 4 Cloves of Garlic, finely grated
• 1 tablespoon Olive Oil
• 1 tablespoon Mustard Seeds, ground to powder
• 500 milliliters Tomato Ketchup, I used Heinz
• 150 milliliters Cider Vinegar
• 8 tablespoons Dark Brown Sugar
• 3 tablespoons Honey
• 1 tablespoon Smoked Paprika
• 1 Dried Chipotle Chilli
• 2 tablespoons Dark Soy Sauce
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Cayenne Pepper

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