10
Once the meat is cool enough to handle, remove and discard all the skin and fat from the meat and
use two forks to pull the meat apart into shreds.
Add any cooking juices from the baking tray as well as the reserved BBQ sauce and mix well to
combine. Set aside.
In the meantime, make the remoulade. Peel the celeriac and the apple and use a mandolin to cut into
ne slices. Cut these slices into ne shreds. Place into a bowl and add the mustard, capers,
cornichons and lemon juice. Chop the herbs and add them to the bowl. Stir in the mayonnaise and
season with salt and freshly ground black pepper. Set aside.
Make a sofrito by heating the olive oil in a pan and gently cooking the onion, garlic and smoked salt
for 5 minutes over moderate heat. Once softened, add the green peppers and green chili and cook for
an additional 8 minutes. Add the vinegar and remove the pan from the heat. Allow the mixture to cool
completely before chopping the coriander and stirring through. Adjust the seasoning as needed.
To serve, spread the sofrito on the bottom half of a toasted brioche bun. Cover with the pulled pork
and top with the remoulade. Cover with the top half of the toasted bun and serve.
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