We eat bacon at least once a week. I think it’s safe to say that just about everyone knows that you can add bacon to any dish for a bit of razzle-dazzle and finger licking goodness. The power of bacon; never to be underestimated.
Because of this, though, I tend to forget that other pork cuts exist. When I do eventually get around cooking it, I fall in love with pork all over again. It’s beautiful. A pulled pork sandwich with greens and sweet pineapple will brighten up any day. And it doesn’t take much effort to create this sarmie (ding ding ding! bonus points!). Looking at it again actually makes me want to pack a basket for a picnic. Hmmm…
400 g pork
3 teaspoons brown sugar
1 teaspoon garlic
1 teaspoon salt
1 teaspoon dried chilli flakes
80 ml barbeque sauce
200 ml beer
2 ciabatta bread rolls
Handful of lettuce
1 pineapple, sliced
1. Arrange the pork, brown sugar, garlic, salt and chilli in a slow cooker. Top with barbeque sauce and beer and cook at low for 8 hours.
2. Use two forks to pull the meat apart.
3. To assemble the sandwich, place lettuce on the roll and top with pork and slices of pineapple.