- 1 pork shoulder
- 2 Tbsp extra virgin olive oil
- salt flakes and freshly-milled black pepper
- ½ cup chipotle chilli sauce
- ½ cup mayonnaise
- 8 bap rolls
- 2 Tbsp unsalted butter
- 1 head butter lettuce
- 4 ripe tomatoes, sliced
1 Preheat a hooded barbecue to low, or an oven to 140°C. Score the pork in fine parallel lines, then blanch with boiling water. Dry well, then rub with oil, salt and pepper. Bake for 3-4 hours, until the meat is fork tender and the skin is crisp.
2 Shred the meat with fork, then mix with the chipotle sauce and mayonnaise. Spread the bap rolls with butter, then stack with lettuce, tomatoes and pork mixture.