Pulled Pork Sandwich Recipe                                                            

Serves 2

Ingredients         

6 Red onions, finely sliced                                                                                    125 ml White sugar
125ml White wine vinegar
20 g Wild rocket
20 g Crème fraîche
2 Eggs
1 Tbsp White spirit vinegar                                                                                    2 Slices Sourdough bread
4 Tblsp Butter
Salt to taste 
Pulled pork and chilli rub
1.8 k g Pork shoulder, deboned         
4 Tbsp Olive oil 
1 Tblsp Freshly cracked black pepper
2 Tblsp Cayenne pepper     
2 Tblsp Chili flakes
2 Tblsp Groun cumin
2 Tblsp Brown sugar
2 Tblsp Dry tarragon       
5 Tblsp Paprika   
2 Tblsp Oryx desert salt                   
1 Tblsp White sugar
1 Tblsp White pepper 
360 ml Cider                                                                                                          

Method                                                                                                                    To make the chilli rub, combine all the dry ingredients and mix well.                      Preheat oven to 160 degrees Celsius.  
Trim excess fat from pork and cut into 4cm cubes that will fit in a large cast iron pot.       
Heat the cast iron pot over medium to high heat, add olive oil. Working in batches, add pork and sear on all sides.                                             
Pour the cider around pork and cover with lid. Transfer pot to the oven and cook until pork is softening, about 3 hours. 
Remove the lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
Shred pork with two forks.                                                                                     
                                                                              

For pickled red onions, combine red onions, white sugar, pinch of salt and white wine vinegar in a small pot over medium heat.                                                      Cover with a lid and allow to cook for 10 minutes, remove the lid and allow to cook until all of the liquid in the pot has evaporated. 
Remove from heat and allow to cool. 

Toast the sourdough bread until golden brown in 1 melted Tblsp of butter and olive oil in a pan over medium heat.                                                                    

Crack eggs into two separate small ramekins. 

Simmer water and white spirit vinegar in a small pot (about 10 cm deep).       

Stir water and drop each egg gently into the simmering water.                              

Poach for 3 minutes and remove from the water using a slotted spoon.

Dollop crème fraiche on the toasted sourdough, then scatter rocket and pulled pork.             

Top with pickled red onions and poached egg.                                                                                                            
Season with salt.

Enjoy with Leopard's Leap Unwooded Chardonnay or Natura De-alc Classic White.