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Curtis Stone shares his recipe for the perfect pulled pork sandwich with ‘fireworks' coleslaw and apple-bourbon sauce

Curtis Stone is an internationally loved chef, Emmy-nominated TV host, and New York Times bestselling author. His mum and grandma inspired his food journey. Today, Curtis is cooking pulled-pork sandwiches with 'fireworks' coleslaw and apple-bourbon sauce. Slow-Cooked Pulled Pork Sandwiches with 'Fireworks' Coleslaw If I was forced to choose one sandwich above all others, pulled pork would win the contest. The classic version of this sandwich uses a slow-cooked barbecued pork shoulder. Mine is braised in the oven so it's easier to make, and you can enjoy it any time of year. The result is a perfect combination of juicy, tender pork, soft bun, tangy sauce, and crunchy slaw. There is no polite way to eat a pulled pork sandwich, so grab a napkin and enjoy every messy mouthful. Serves: 6 Prep Time: 15 minutes Cook Time: 3 hours, plus 30 minutes cooling time Make-Ahead: The pork can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat over medium heat before serving. Ingredients Pulled Pork: 2kg boneless pork shoulder roast, skin removed in one piece 2 tablespoons olive or canola oil 2 medium red onions, quartered 2 large carrots, cut into 1-inch chunks 3 celery ribs, cut into 1-inch chunks 1 head garlic, halved horizontally 1 cup dry red wine 4 cups reduced-sodium chicken broth 1/2 cup cider vinegar 1 navel orange, quartered 4 large sprigs of fresh thyme 1 bay leaf 1/2 teaspoon black peppercorns About 3 cups Apple-Bourbon Barbecue Sauce (recipe follows), warm Sandwiches 6 kaiser rolls with poppy seeds, split 'Fireworks' Coleslaw (recipe follows) Method To cook the pork: Preheat the oven to 140°C. Season the pork with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil, then add the pork and cook, turning occasionally, for about 15 minutes, or until golden brown all over. Transfer to a rimmed baking sheet and pour off all but 2 tablespoons of fat from the Dutch oven. Add the onions, carrots, celery, and garlic to the pot and cook, stirring occasionally, for about 5 minutes, or until the onions are golden brown. Return the pork to the pot, add the wine, and bring to a simmer, scraping up the browned bits on the bottom of the pot with a wooden spoon. Boil for about 3 minutes, or until the wine is reduced by half. Add the broth, vinegar, orange, thyme, bay leaf, and peppercorns and bring to a simmer. Cover the pot and transfer to the oven. Bake for about 2 1/2 to 3 hours, or until the pork is fork-tender. Remove from the oven, uncover, and let cool for 30 minutes. Transfer the pork to a baking dish. Using a fork and knife, pull the meat apart into large chunks. Moisten the shredded pork with some of the braising liquid and then toss with some of the warm barbecue sauce. Cover with foil to keep warm. Meanwhile, to cook the crackling: Turn the oven up to 250°C (230°C fan-forced). Using a sharp knife or box cutter, score the reserved skin. Rub 1 teaspoon sea salt flakes into the scored skin. Lay the pork skin on a cooling rack set on a large heavy rimmed baking tray and transfer to the oven. Cook the pork skin for about 25 minutes, or until golden brown and crisp. Set aside to cool slightly before breaking into pieces. For the rolls and to serve: Heat a grill pan or griddle over medium-high heat. Grill the rolls, cut side down, until lightly toasted. Pile the pork on the bottoms of the buns. Top with more of the sauce, the coleslaw, and the tops of the buns. Serve hot. Apple-Bourbon Barbecue Sauce I am very proud of this barbecue sauce, with its spicy, hot, sweet, sour, and salty notes. The flavors blend together into a delicious slather for grilled spareribs, chicken, pork chops or pulled pork sandwiches. This makes a big batch, but it keeps well. Makes about 5 1/2 cups. Prep Time: 15 minutes Cook Time: 1 hour and 15 minutes Make-Ahead: The sauce can be made up to 2 weeks ahead, cooled, covered, and refrigerated; reheat before using. Ingredients 30g unsalted butter 1 yellow onion, chopped 2 garlic cloves, finely chopped 1 teaspoon sweet paprika 1/2 teaspoon dry mustard 1/2 cup bourbon whiskey 1 cup cider vinegar 2 cups reduced-sodium chicken broth 2 cups ketchup 3/4 cup packed light brown sugar 2 canned chipotle chillis in adobo sauce, finely chopped 1 1/2 tablespoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 Granny Smith apples, peeled, cored, and finely chopped 1/4 cup fresh lemon juice Method 1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, for about 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender. 2. Stir in the paprika and dry mustard, then stir in the bourbon and vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar, chillis and their sauce, Worcestershire sauce, salt, and pepper. Add the apples and lemon juice and bring the sauce to a simmer over high heat. Re- duce the heat to medium-low and simmer uncovered, stirring often to prevent scorching, for about 1 hour, or until the sauce reduces and thickens slightly. Remove from the heat. 'Fireworks' Coleslaw While this slaw was created for the pulled pork sandwiches, it can be put into service any time you need a great-looking salad to dress up the table. It got its name from the colorful array of vegetables in the bowl, but it also bursts with flavor. Serves: 6 Prep Time: 20 minutes, plus at least 10 minutes standing time Ingredients Poppy Seed Dressing: 1 1/2 cups mayonnaise 1/4 cup finely chopped shallots 2 tablespoons cider vinegar 1 tablespoon poppy seeds Finely grated zest of 1 lemon 2 teaspoons fresh lemon juice 2 teaspoons kosher salt Slaw: 1/2 head napa cabbage, cored, cut in half, and then cut crosswise into 3mm-wide slices (about 3 cups) 1/2 head red cabbage, cored, quartered, and then cut crosswise into 3mm-wide slices (about 2 cups) 1 large carrot, cut into thin matchstick-size strips 3 spring onions (white and green parts), thinly sliced 1/2 cup lightly packed fresh coriander Method 1. To make the dressing: In a medium bowl, whisk all the ingredients to combine. Cover and refrigerate for at least 10 minutes to develop the flavors. 2. Using your hands, gently toss the napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to combine. Toss the coleslaw with enough dressing to coat (reserve any remaining dressing for another use). Serve immediately.