Chapter 1: The Coleslaw
1 White Cabbage
250 g Mayonnaise (~50% fat)
200 g Sour Cream (~40% fat)
5 tbsp White Wine
Salt & Pepper
Step 1: Cut the coleslaw into small slices. Cut the carrots mandolin or rasp them.
Step 2: Combine mayonnaise and sour cream and add white wine until the mix becomes creamy. Add salt & pepper to taste.
Step 3: Mix the salad and dressing until well combined. Put into the fridge over night.
350 g Pork Shoulder (fat removed)
2 large Cloves of Garlic
1 tbsp Paprika Powder
1 tbsp Cumin Powder
1 tbsp Pepper
2 tbsp Salt
3 tbsp Brown Sugar
Step 1: Chop garlic into tiny pieces. Mix garlic with the remaining ingredients except olive oil. Add olive oil until the spice mix becomes a paste.
Step 2: Cover the pork with the paste and put into a freezer bag. Put into the fridge over night.
Chapter 3: A New Morning, The Sandwich
1 large White Onion
Step 1: Chop onion into medium sized pieces. Heat olive oil in a pot and add the onions. The whole bottom should be covered with onions.
Step 2: Place the pork including the marinade ontop of the onions. Add one glass of water and a couple of shots of white wine. Cover the lid and set the heat to medium.
Step 3: Cook the pork for about 2,5 to 3 hours. Turn the pork regularly as well as add water, so the the pot is always filled with roughly 1 inch of liquid.
Step 4: Once the meat is tender, take it out and let it rest for 15 minutes.
Step 5: Melt butter and slice the bun. Cover all sides of the buns with butter and put them into the oven for a few minutes.
Step 6: In the meantime boil up the remaining gravy until it becomes a thick sauce. Add starch if necessary.
Step 7: Pull apart the pork with a fork or fingers. Place pork, then gravy, then coleslaw onto the bun. Enjoy.