This recipe serves 16, so living on my own it means two weeks of pulled pork sandwich for lunch. But when each subsequent sandwich surpasses the previous, that can hardly pose a problem.The choice of fruit juice is arbitrary, but I like mango because it reduces into the richest glaze. This method of making coleslaw is inspired by the Taiwanese pickling technique of first making a vinegar simple syrup, then pouring the hot syrup over the vegetables and letting it sit for three days. The result is something incredibly flavourful with a gutsy balance of acidity to cut through the pork’s fattiness. —Coco et Cocoa
To make the pulled pork, remove any string from the pork if it’s in the form of a tied roast. Make a deep cut to butterfly the pork so it is about 3-4 inches thick throughout. Do not trim any of the fat.
Rub the pork all over with salt and place, fat side facing up, in a roasting pan. Squeeze the barbeque sauce over the pork without smearing – you want the sauce to form a cap and sit on top of the meat. Fill the barbeque sauce bottle with the juice and shake it to dissolve the bit of sauce remaining. Pour the mixture around the pork.
Seal the pan tightly with aluminum foil, overlapping a couple of sheets.
Bake at 285 degrees F for 5-5 1/2 hours, until the fat is rendered and meat shreds effortlessly. Shred the pork with two forks while it’s still hot in a separate large bowl and return it back to the pan of pork jus. Discard any visible lumps of fat.
Bake at 300 degrees F, loosely covered for 1 1/2 – 2 hours, or until the sauce reduces into a thick glaze and the color intensifies.
Serve on a demi-baguette, split horizontally, with the lime slaw.
For the Lime Slaw
To make the lime slaw, dissolve the sugar with the vinegar in a small sauce pan.
While the vinegar syrup is still hot, pour it over the coleslaw blend and mix thoroughly with the remaining ingredients. Cover and chill at least overnight, though it will be best at least three days later.