PlusCook for 6 hours - 12 hours depending on setting
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50g g jar Bart Smoky BBQ Seasoning or 40g tub Cooks’ Ingredients Deep South Cajun Rub
1 tbsp fine sea salt
2 tbsp light brown soft sugar
2 x packs (about 700g each) Essential Pork Shoulder Steaks
100ml Essential Cider Vinegar
1 tbsp tomato ketchup
1 tsp chilli flakes
8 brioche buns, toasted, to serve
1 Pickled gherkins, sliced, to serve
150ml soured cream
1 tbsp Essential Cider Vinegar
1 tsp light brown soft sugar
1 medium onion, thinly sliced
1 small red cabbage (about 600g), cored and finely sliced
3 medium carrots (about 300g), peeled and cut into matchsticks
In a small bowl, mix the BBQ seasoning or Cajun rub with the salt and 1 tbsp sugar.
Sprinkle generously and evenly over the pork shoulder steaks, then layer into the slow cooker. Cover and cook on high for 4-5 hours (or 8-10 hours on low, if starting in the morning for dinner), until the meat is very tender and easily pulled apart.
Uncover, stir and cook on high for 1 hour more (up to 2 hours) to reduce the cooking liquid and intensify the flavour (you can now keep it warm on low for another few hours if needed).
Meanwhile, make the slaw by mixing all the ingredients together in a large bowl; season.
When ready to serve, carefully shred the meat in the slow cooker using two wooden spoons. Stir in the vinegar, ketchup, chilli flakes, remaining 1 tbsp brown sugar and plenty of freshly ground black pepper; season with more salt if needed. Divide between the buns, topping with heaps of slaw and sliced gherkins.
Typical values per serving when made using specific products in recipe
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