An electric take on a traditional sandwich combining the flavours of red tea, cinnamon and plum.
Ingredients
Serves 24
- 1 kg (6 kilogram) Pork shoulder
- 50 ml (375 milliliters) Red tea
- 30 ml (175 milliliters) Cinnamon Ground550 GR
- 30 ml (175 milliliters) Salt
- 15 ml (90 milliliters) Club House ® Smoked Paprika
Step 2 | Serves 24
- 125 ml (750 milliliters) Plum jam
- 50 ml (375 milliliters) Red wine vinegar
- 125 ml (750 milliliters) Sweet red chili sauce
Step 3 | Serves 24
- 125 ml (750 milliliters) Julienned Asian pear
- 125 ml (750 milliliters) Napa cabbage
- 50 ml (375 milliliters) Julienned red bell peppers
- 30 ml (175 milliliters) Red wine vinegar
- 30 ml (175 milliliters) Sesame oil
- 15 ml (90 milliliters) Sugar
- 10 ml (60 milliliters) Club House ® Sesame Seed
Step 4 | Serves 24
- 750 g (4 1/2 kilogram) Cooked pulled pork (recipe above)
- 4 each Kaiser roll
- 125 ml (750 milliliters) Slaw (recipe above)
Procedure
- For the Rub: Combine all the ingredients for the rub in a mixing bowl and mix well. Rub the tea rub into the meat very well. Cook in a 325°F oven for three hours adding 1 extra hour for every pound. Remove from the oven and pull the meat.
- For the Glaze: In a large mixing bowl whisk the ingredients together for the glaze. Stir the pulled meat together with the glaze and any drippings from the pork shoulder
- For the Slaw: In a mixing bowl combine the ingredients for the slaw.
- For the Sandwich: Place 175 g of the meat on the bottom of the bun top with 50 mL of the slaw and then the top of the bun.
