For a sandwich, forget roast pork this is without question the only option.
- 1 pork butt or collar (cut from the neck of the pig), usually weighing about 2-2.5kg
- 2 tbsp salt
- 2 tbsp caster sugar
- 2 tbsp brown sugar
- 2 tbsp ground cumin
- 2 tbsp freshly milled black pepper
- 1 tbsp cayenne pepper
- 4 tbsp paprika
Barbecue Sauce Marinade:
- 1 tbsp Dijon mustard
- ½ tsp smoked paprika
- 6 tbsp tomato ketchup
- 4 tbsp fresh lemon juice
- 4 tbsp teriyaki sauce
- 4 tbsp dark muscovado sugar
- 1 tsp Worcestershire sauce
The Sous Vide Method
- Cover the meat with the spice rub, place in a vacuum cooking bag and vacuum seal. Place the bag in a sous vide water bath or steam combination oven and cook for 12 hours at 80C.
- After cooking, remove the pork from the bag and pull it apart into bite-sized strips. Slather with the barbecue sauce and enjoy.
The Improvised Method
- Once you have covered the meat with the spice rub, wrap it tightly in foil or clingfilm and place it on a roasting rack in a roasting tray with 1cm water in the bottom. Wrap the tray and meat package tightly in foil to create a kind of tent.
- Set your oven to its lowest temperature of 80-90C and cook for 14 hours.
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