For a sandwich, forget roast pork – this is without question the only option.
- 1 pork butt or collar (cut from the neck of the pig), usually weighing about 2–2.5kg
- Spice Rub
- 2 tablespoons salt
- 2 tablespoons caster sugar
- 2 tablespoons brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cayenne pepper
- 4 tablespoons paprika
- Barbecue sauce marinade:
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 6 tablespoons tomato ketchup
- 4 tablespoons fresh lemon juice
- 4 tablespoons teriyaki sauce
- 4 tablespoons dark muscovado sugar
- 1 teaspoon worcestershire sauce
The proper method
- Cover the meat with the spice rub, place in a vacuum cooking bag and vacuum seal. Place the bag in a sous-vide water bath or steam combination oven and cook for 12 hours at 80°C.
- After cooking, remove the pork from the bag and pull apart into bite-sized strips. Slather with the barbecue sauce (marinade) on page 35 and enjoy.
The improvised method
- Once you have covered the meat with the spice rub, wrap it tightly in foil or clingfilm and place on a roasting rack in a roasting tray with 1cm water in the bottom. Wrap the tray and meat package tightly in foil to create a kind of tent.
- Set your oven to its lowest temperature – 80–90°C if possible – and cook for 14 hours.