Took a shoulder of pork out of the freezer a couple of days ago with the original intent of just roasting it and having it sliced on sandwiches. That led to a change of mind, and opted to go for pulled pork, which I'd never made before. Slight issue, I'd already marinated the meat, and had to scrape it off to sear the meat before applying the marinade again before slow roasting.
I also fancied having a crack at what are my favourite burger type buns, brioche. Knocking up a coleslaw with some homemade garlic mayonnaise was a simple exercise, then topped off the lot with some chopped gherkins.
Searing the meat.
Ready to be covered with tin foil and in the oven for 5 hours at 150C.
As hoped for, the meat did indeed pull apart easily. I'll definitely make this again, though will opt for mixing the pulled meat with something like a BBQ sauce. Plenty of garlic mayonnaise though so not dry at all.
I'd forgotten to photo the brioche buns before going in the oven, however this is them after around 15 minutes at 205C. The colour of the eggwash is a good indicator of when they're cooked.
Once cooled down, the acid test of how they're cooked inside. Must be beginners luck as exactly what I was hoping for.
Building up the sandwiches.
Ready to eat.
Just occured to me, this might have been better in the 'Manwich' thread. Oh well.