Brown Sugar Balsamic Pulled Pork Texas Toast Sandwiches
This Brown Sugar Balsamic Pulled Pork is the perfect blend of sweet, savoury, and tangy flavours, all wrapped up in crispy, buttery Texas toast. Get your appetite ready, because these are going to be a hit!
8 hr 30 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1 SunPork Fresh Foods Collar Butt
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. smoked paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- 4 garlic cloves, crushed
- 375ml cola
- 1 cup brown sugar
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- 2 Tbsp. corn flour
- 1 cup water
- 150g butter
- 1 loaf bread, thickly sliced
- 1 tsp. garlic powder
- 2 Tbsp. fresh parsley, finely chopped
How to make it
- Rub collar butt with dry spices and place into the slow cooker, add 3 garlic cloves and cola and cook for 8 hrs on high.
- Carefully remove from collar butt from the slow cooker and rest for 10 mins before pulling.
- In a small saucepan over med. heat, combine brown sugar, balsamic vinegar, soy sauce, corn flour and water. Bring to a simmer and stir continuously until sauce thickens. Remove from heat and set aside.
- Melt butter in a bowl, then mince the remaining garlic clove and add to the butter with the garlic powder and parsley. Brush both sides of two bread slices with the butter mix and place into a fry-pan over med. heat, cooking on each side until golden. Repeat for all slices of bread.
- Build Texas toast sandwiches by layering a generous scoop of pulled pork onto 6 bread slices, then drizzling with glaze. Top each sandwich with a second piece of toast.
- Serve and enjoy!
