Ingredients
- 800g pork cheeks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 400ml chicken stock
- 200g ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 1 tbsp chopped parsley, fresh
- 1 tbsp chopped coriander, fresh
- 1 tsp oregano, fresh
- 2 garlic cloves, minced
- 1 tbsp red wine vinegar
- 2 brioche buns
- 1 tbsp extra virgin olive oil
- 4 slices of Gubbeen cheese (or any cheese)
- watercress leaves, to garnish
- For the pork: In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mixture evenly over the pork cheeks. Place the seasoned pork cheeks into the slow cooker and add the chicken stock. Cover and cook on low for 6-8 hours, or until the pork cheeks are tender and can be easily pulled apart with a fork. Once done, shred the pork using two forks.
- For the barbecue sauce: In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder and onion powder. Simmer over low heat for 15-20 minutes, stirring occasionally until the sauce thickens. Season with salt and black pepper to taste.
- For the chimichurri: In a bowl, combine the chopped parsley, coriander, oregano, minced garlic, red wine vinegar and olive oil. Season with salt and black pepper to taste.
- To assemble: Split the buns and toast under a grill or in a toaster, and place a portion of pulled pork on the bottom half. Drizzle the barbecue sauce over the pork. Add a slice of Gubbeen cheese on top. Garnish with fresh watercress and the chimichurri sauce. Cover with the other half of the bun.
