Method

For the pulled pork, make sure your meat is completely thawed. Place pork in a tray and sprinkle with the Epic Spice Chipotle honey rub. Rub the spice into the meat ensuring the pork is well seasoned.

Preheat oven to 175 °C, fan. Take a deep oven dish, glass or ceramic. Put chopped onion into dish and spread on the base. Add ginger, chili, garlic and mix. Lay pork on top of onion mixture.

Mix together in a jug, the orange juice, apple cider vinegar, soy sauce, honey, ketchup and sweet chili sauce. Season with freshly ground black pepper. Pour mixture over pork. Finally, pour over the chicken stock.

Cover meat with a piece of greaseproof paper with a small hole in the middle. It’s ok if the paper touches the meat. Cover the pan with heavy duty foil, then with the pan lid if it has one. If not, cover pan with double foil.

Transfer pan in the preheated oven. Bake for 2 hours. Then, lower the heat to 160°C and bake 2 more hours.

Remove meat from the oven. At this stage you can let it cool to room temperature and place in the fridge for 24 hours. Shred pork with your hands or 2 forks. Mix shredded meat with 4-5 tablespoons of the pan juices. Cover and set aside.

To finish the sauce, transfer all the pan juices in a blender and blend until smooth. Transfer sauce in a saucepan and bring to a simmer over medium heat. Simmer for 15-20 minutes until reduced and thickened slightly. Set aside until serving time.

To make the coleslaw: Put all veggies in a large bowl and mix with your hands. In another bowl, mix together the mayonnaise, sweet chili sauce, soy sauce and apple cider vinegar. Season with salt and pepper. Pour dressing over veggies in bowl and mix well. Taste and adjust seasoning.

To serve, mix portions of the pork with some of the sauce. Add as much or as less sauce you prefer. It’s up to your taste buds. Mount pork on a sliced brioche bun. Top up with coleslaw and cover with the bun. Serve with more coleslaw and more sauce on the side.