Serves 4
Ingredients:
500gm Waratah Farms Duroc Pork Fillet
2 tbsp Brown sugar
2 tsp Smoked paprika
2 tbsp Mustard
1 tbsp Onion powder
Salt & pepper
White cabbage
4 Brioche buns
2 tbsp Best Foods mayonnaise
2 tsp Sriracha sauce
Quick pickled onions:
1 Red onion
1.5 cups of White vinegar
1 tbsp White sugar
Method:
Begin by covering the pork fillet in mustard and in a dish combine the brown sugar, paprika, onion powder, salt and pepper. Cover the pork/mustard in the spice mix generously. Cook in a pallet smoker or BBQ low and slow at 100 degrees for approx an hour and a half, or cook in an oven at 180 degrees for about 40 mins. Make sure the internal temp of the pork reaches 70 degrees.
Whilst the pork is cooking, thinly slice your red onion, and with the white vinegar and sugar put in an airtight container and place in the fridge.
Mix together the mayo and hot sauce in a small bowl until combined. Thinly slice white cabbage.
When the pork is cooked, let it rest for 10 minutes then slice. Place everything on brioche buns and enjoy!