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
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.