Pulled Pork Bun, Green Chilli Slaw Recipe

Prepare and season

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar and garlic powder. Rub the spice mix all over the pork, pressing it into crevices. Let rest 20–30 minutes at room temperature or refrigerate up to overnight for deeper flavor (bring back to room temperature before cooking).

Sear (optional)

Preheat a large ovenproof pot or heavy skillet over medium-high heat and add 2 tbs olive oil. When shimmering, sear the pork on all sides until nicely browned, about 4–6 minutes per side. Remove pork and set aside.

Braise

Reduce heat to medium and add the quartered onion and smashed garlic to the pot; sauté 2–3 minutes to soften. Return the pork to the pot. Pour in the apple cider vinegar and deglaze, scraping any browned bits from the bottom. Add stock and the optional chopped chipotle if using. The liquid should come up about 1/3 of the way up the pork. Cover with a tight-fitting lid.

Cook until tender

Transfer the covered pot to a preheated oven at 150°C (300°F). Braise until the pork is fall-apart tender, about 3 to 3.5 hours depending on size. Alternatively, cook on low in a slow cooker for 6–8 hours, or on stove top at a very low simmer for the same duration. The pork is ready when a fork slides in easily and the meat pulls apart.

Shred and finish

Remove pork to a large tray or cutting board and let rest 10 minutes. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding excess fat and the bone if present. Skim fat from the braising liquid and then spoon some of the cooking liquid (about 120–180 ml) back into the shredded pork to moisten and season — adjust to taste. Taste and add salt, pepper or a squeeze of lime if desired.

Make the dressing: in a bowl whisk together mayonnaise, rice vinegar, lime juice, honey, salt and black pepper until smooth.

Combine slaw ingredients: in a large bowl toss shredded cabbage, julienned green apple (if using), chopped coriander, sliced spring onions and finely chopped green chilli.

Dress and rest: pour the dressing over the cabbage mixture and toss to coat evenly. Let the slaw sit 10–15 minutes to soften slightly and allow flavors to marry. Taste and adjust seasoning — add more lime if you want brighter acidity or more chilli for heat.

Warm buns: If using bao, steam according to package instructions until soft and pillowy (about 5–7 minutes). For brioche, lightly butter cut sides and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Build the buns: open each bun and spoon a generous portion (about 90–120 g) of warm shredded pork into the bun. Top with a heap of green chilli slaw (about 1/3–1/2 cup) and a few quick-pickles or pickled cucumber slices for contrast.

Finish and serve: garnish with extra chopped coriander and a lime wedge on the side. Serve immediately while pork is warm and slaw is fresh.