Red Tea and Cinnamon Rubbed Pulled Pork

An electric take on a traditional sandwich combining the flavours of red tea, cinnamon and plum.

Ingredients

Procedure

1. 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.
2. 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
3. For the Slaw: In a mixing bowl combine the ingredients for the slaw.
4. 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.