photography by Rob Shaw recipe and styling by sydney food stylist Jane Collins
I love the crunch of the bun with the silkiness of the sweet pork. Now that the weather is cooling down here, its long weekends spent inside with something hearty bubbling away on the stove or in the oven. I love a good pork shoulder, slowly cooked and then the possibilities are endless. Stuff into a bun, serve with some brown rice and chopped cherry tomatoes… some extra sweet chilli sauce, and the bun to mop up the juices.
This time I even added an egg!( surprise ) a fried egg squashed in between the bun and the pork- perfect harmony for luscious goodness.
Throw this on in the morning, and allow to sit and the flavours to mingle and mellow. Good for a couple of meals, unless your tribe is extra hungry..
Pulled pork & fried egg sandwich( eggs rob style )
Prep time 15 minutes
Cooking time 3 ½ hours
1 Tbsp smokey paprika
2 tsp ground cumin
1 tsp celery salt
½ tsp dried chilli flakes
sea salt & cracked white pepper
2kg boneless shoulder of pork
2 Tbsps olive oil
500ml/ 2 cups apple cider
¼ cup sweet chilli sauce, plus extra to serve
1 tsp black & white sesame seeds
6 bread rolls
50g rocket leaves
1. Preheat oven to 180C. In a small bowl, combine paprika, ground cumin, celery salt and chilli flakes, sea salt & pepper.Place pork into a deep roasting dish, drizzle over half the oil and rub into skin. Spread spice mix over pork. Pour apple cider, sweet chilli sauce and 1 cup water into roasting pan. Cover dish tightly with foil. Roast for 3-3 ½ hours or until very tender.
2Remove pork from oven and using two forks, pull the meat from the bone.Heat remaining oil in a frypan to medium high and crack each egg into a small bowl, tip into pan and cook for 2-3 minutes or till cooked till your liking. Sprinkle each egg with sesame seeds. Half buns and top with egg, pork and rocket, drizzle with extra sweet chilli sauce and replace lid. Serve .
sizzle tip- shoulder of pork loves to be cooked in liquid, keeping the foil or lid on the dish will keep all the moisture in the pork and help it to not dry out. Spoon the juices over the pork to keep all the flavours and moisture in. If the liquid evaporates before the cooking time is up, add a little more so the pork stays moist. You can also use shoulder of pork with the bone in. Pill the pork just before you need it, it keeps more succulent if kept as a whole piece.
sizzle sub- add some herbs and extra crunch with bean sprouts, shredded carrot and sliced tomatoes. If bread is not your thing, make up a pulled pork bowl- section off each item- pork, egg, herbs, some rocket, shredded carrot & zucchini, drizzle with sweet chilli sauce or add some rice noodles, for a slippery finish.