You can do this as a superb toasted sandwich, or just pile the flavour-packed pork onto a bun with the fixings.
For the filling
- 1 onion, sliced
- 500 ml dark ale
- 2 tbsp muscovado sugar
- 2 tbsp malt extract
- 3 bay leaves
- 400 g pulled pork (get Tom's recipe here)
For the sandwich
- 6 tbsp mayonnaise
- 2 tsp cracked black pepper
- 4 good bread rolls or 8 slices of dark rye bloomer, cut fairly thick
- 80 ml clarified butter
- 200 g sauerkraut
- 8 slices Swiss cheese
- 400 ml pork or chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a pan add a little oil and sliced onion. Sweat down the onions until they start to caramelise then add beer, sugar, malt extract, stock and bay leaves. Reduce the stock by half then remove the bay leaves.
Add the pulled pork and simmer for 30 minutes to on take all the flavour from the beer stock.
While this is happening, pre-heat your sandwich toaster and make the mayonnaise: In a bowl mix the mayo with the black pepper.
On a chopping board, lay out the eight slices of bread and brush them all with the clarified butter. Then turn them over and spread the mayonnaise onto each slice.
Spoon on the pulled pork mixture to four of the slices, then top with sauerkraut and sliced cheese.
Cover with the other slice of bread, butter slide up and put two sandwiches at a time into your sandwich toaster. Toast for 4 minutes until the cheese starts to melt and the toast is crisp.
Alternatively, fill the buns and dig in.
Get Tom Kerridge's tips on making perfect pulled pork here.