South Carolina pulled pork bun with mustard barbecue sauce

Ingredients

• 2 tablespoon olive oil
• 2 kilogram pork neck (scotch)
• 1 tablespoon garlic powder
• 1 cup (250ml) chicken stock
• 400 gram red cabbage, shredded finely
• 1 large beetroot (200g), peeled, cut into matchsticks
• 1/2 cup (80g) currants
• 3/4 cup (225g) mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 8 brioche buns, split
• 1 tablespoon olive oil
• 1 medium brown onion (150g), chopped finely
• 2 clove garlic, crushed
• 1/4 teaspoon chilli powder
• 1 cup (280g) mild american mustard
• 1/4 cup (70g) tomato sauce (ketchup)
• 1 tablespoon worcestershire sauce
• 1/2 cup (125ml) water
• 1/4 cup (55g) caster (superfine) sugar

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