It's all about parang and pork as Joel makes these scrumptious pulled pork sandwiches for the popular parang band Voces Jovenes


1 loaf True Bread, Wheat

For the Pulled Pork: 

2 tsp smoked paprika 

2 tsp ground cumin 

1 tsp salt 

2 tsp black pepper 

2 tsp brown sugar 

2 bottles of beer  

1 boneless shoulder of pork  

1 cup of barbecue sauce 

For the lazy coleslaw:

½ head of small green cabbage

½ head small red cabbage

¼ cup olive oil

Juice of 1 large lime

Salt and black pepper

Extra bbq sauce, optional


    Mix smoked paprika, ground cumin, salt, pepper, and brown sugar. Rub over the boneless shoulder of pork. Put the pork in a big casserole dish, or large pot, skin-side up, and pour in 2 bottles of beer.
  2. Cover with a lid and cook in the oven at 200 degrees for between 6 and 8 hours until falling apart. Check every couple of hours in case it gets dry – if it does, add another beer.
  3. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Shred the meat using two forks. Discard any fatty bits.
  4. Add a cup of a good smoky BBQ sauce and ladle some of the reserved liquid from the pork and toss with the shredded pork.
  5. Combine the ingredients for the coleslaw. Taste and adjust seasoning if necessary. Refrigerate until the pork is ready.
  6. Assemble the sandwiches.
    Toast the True Bread wheat Slices. Place a heaping amount of pulled pork on one slice of bread. Top with a little of the lazy coleslaw. Spread a little of extra bbq sauce on the side of another slice of bread and cover the sandwich. Cut in half diagonally. Repeat with the remaining bread and serve.

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