Hogster Recipe

Prepare rub and sear

Pat the pork shoulder dry. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the spice mix all over the pork. Heat vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Sear the pork on all sides until well browned, about 4–6 minutes per side.

Braise

Preheat oven to 150°C (300°F). Add the stock to the pot (it should come up about 2–3 cm but not cover the pork). Bring to a gentle simmer on the stovetop, then cover tightly and transfer to the oven. Cook 3–4 hours until the pork is fork-tender and easily shreds.

Shred and finish

Carefully remove pork to a cutting board. Reserve cooking liquid. Using two forks or meat claws, shred the pork into bite-sized pieces, removing excess fat/bone. Skim fat from reserved liquid and stir several tablespoons back into shredded pork to moisten. If you prefer saucier pork, add 60–120 ml of the reserved liquid. Taste and adjust seasoning with salt and pepper.

While pork braises, make the quick pickled cabbage. In a small saucepan combine apple cider vinegar, water, sugar, and salt. Bring to a simmer and stir until sugar and salt dissolve. Place sliced cabbage in a heatproof bowl or jar, add mustard seeds and peppercorns if using, then pour hot pickling liquid over the cabbage so it's submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 2 hours) to develop flavor. Keeps refrigerated up to 1 week.

Make the basted sauce while pork finishes. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika and hot sauce. Warm over medium-low heat, stirring until sugar dissolves. Stir in butter and salt and continue to simmer gently 3–5 minutes to meld flavors. Remove from heat and keep warm.

Finish pork with sauce: transfer shredded pork to a large sauté pan over medium heat. Pour 2/3 of the basted sauce over the pork and toss to combine, cooking 2–3 minutes until heated through and glossy. Reserve remaining sauce for basting/to serve.

Toast buns: spread softened butter on cut sides of buns and toast in a skillet or oven until golden, about 2–3 minutes per side in skillet or 5 minutes at 200°C (400°F) in oven.

Assemble Hogster sandwiches: Place a handful (about 2/3 cup) of fresh spinach on the bottom bun, top with 3/4 to 1 cup of the basted pulled pork, add 2–3 tablespoons of pickled cabbage (drained) on top of the pork, and drizzle extra basted sauce to taste. Crown with top bun.

Serve: Serve warm with remaining basted sauce on the side. Makes 6 sandwiches.