Moi Moi Sauce

Pulled Pork Sandwich with Moi Moi Sauce Glaze

Serves: 6
Time: 4 hours 25 minutes

Ingredients

For the pork:

  • 1.2kg pork shoulder
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 150ml Moi Moi Sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar

For the slaw:

  • ¼ white cabbage, finely shredded
  • 1 small carrot, grated
  • ½ red onion, finely sliced
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • Pinch of salt and black pepper

For the fries:

  • 1kg sweet potatoes, cut into thin fries
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp sea salt

To serve:

  • 6 brioche buns

Method

  1. Slow-cook the pork. Preheat the oven to 160°C (140°C fan). Rub the pork shoulder with salt and pepper, then place it in a roasting tray with a splash of water. Cover tightly with foil and roast for 3 hours until the meat is tender and easy to shred.

  2. Make the glaze. In a small saucepan, combine Moi Moi Sauce, apple cider vinegar, and brown sugar. Simmer gently for 5 minutes until glossy and slightly thickened.

  3. Shred and coat. Remove the pork from the oven and shred it with two forks. Pour over the glaze and toss until evenly coated and sticky. Keep warm.

  4. Bake the fries. Increase the oven to 200°C (180°C fan). Toss the sweet potato fries with olive oil, smoked paprika, and salt. Spread them on a lined tray in a single layer and roast for 25-30 minutes, turning halfway, until crisp and golden.

  5. Make the slaw. In a bowl, combine the cabbage, carrot, and red onion. In another small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Pour the dressing over the vegetables and mix well.

  6. Build the sandwiches. Lightly toast the brioche buns. Pile the glazed pulled pork onto the base, top with a spoonful of slaw, and finish with the bun lid. Serve hot with the sweet potato fries on the side.

Chef’s Tip

Let the pork rest for 10 minutes before shredding - it stays juicier and the glaze clings better. Slice the fries thin and give them space on the tray so they bake crisp, not soft.