Australian Pork Pulled Pork Buns

INGREDIENTS:

• 1.5kg pork shoulder
•  Pinch salt

  SPICE RUB

•  ½ cup brown sugar
• 2 tbsp dried chilli flakes
• 2 tbsp smoked paprika
• 2 tbsp cayenne pepper
• 2 ½ tbsp garlic powder
• 2 ½ tbsp onion powder
• 2 tbsp coconut sugar
• 2 tbsp dried cumin
• 2 tbsp cracked black pepper

  SALSA

• 2 spring onions, greens finely sliced
• ½ red onion, diced
• 1 jalapeno, diced
• 1 bunch coriander
• 1 punnet cherry tomatoes, halved
• 1 lime, juice
• 200ml sour cream
• Pepper
• 1 tsp extra virgin olive oil
• 1 tsp toasted sesame seeds
• Pinch spice rub
• 6-8 brioche buns, toasted

METHOD:

• Preheat the oven to 160°C
• Mix all of the ingredients for the spice rub in a bowl, this stores well in a glass jar
• Open the pork shoulder, carefully use your knife to make incisions. Season both sides of the pork with salt. Cover the pork with the spice rub (about 2-3 tablespoons)
• Place 2 sheets of baking paper in the tray, wrap the pork so that it’s fully enclosed in the baking paper. Pour ¾ of a cup of water into the bottom of the tray. Cook the pork in the oven for 4 hours
• Combine all of the ingredients for the salsa in a bowl, stir until everything is combined
• Once the pork is cooked, use 2 forks to shred the pork. Place a generous amount of pork on a toasted bun, add salsa, chosen toppings and top with the bun lid.

*Recipe from Australian Pork.