Slow-cooked pulled pork sandwich with beer sauce

How Maurice does it

1. 1

   Preheat oven to 120°C. Rub the pork collar generously with salt and pepper.

2. 2

   Heat olive oil in a large oven-safe pot over high heat. Sear the pork collar on all sides until browned.

3. 3

   While the pork sears, roughly chop the celery, peel and chop the onion, deseed and chop the green chili, and halve the tomato.

4. 4

   Add the chopped vegetables to the pot with the pork. Pour in the blonde beer and add the fresh thyme.

5. 5

   Cover the pot with a lid and transfer to the oven. Cook for at least 4 hours, until the pork is very tender.

6. 6

   Remove the pot from the oven. Take the pork out and shred it using two forks. Set aside.

7. 7

   Transfer the cooked vegetables and liquid from the pot to a smaller pan or jug. Grate the garlic into it and mash with a spoon.

8. 8

   Blend the mixture with an immersion blender until smooth. Pour into a bowl.

9. 9

   Add the mayonnaise and soy sauce to the sauce and whisk until well combined.

10. 10

    To assemble: place the bottom half of a bun on a plate, top with lamb's lettuce, a generous amount of shredded pork, and spoon over the sauce. Cover with the top half of the bun and press down gently.