Slow-cooked, roasted or grilled - any way you like your pork cooked our Pork Rub + Saffron Spice Mix is the perfect enhancer! Make a wet rub or use it dry, the delicious balance of flavours will save you time and energy in the kitchen and mean you’ll never make a boring pork dish again.

• Premium Persian Saffron
• Ideal for chops, roasts or ribs
• Easy to open re-sealable pouch also keeps the spice blend fresh

Recipe: Pulled Pork Burgers with Saffron

Pulled pork is such a crowd-pleaser, and wedged between fresh bread it’s in a league of its own - enjoy this recipe over a lazy weekend lunch with friends.

You’ll need:

• 4 - 6 tablespoons of Pork Rub + Saffron spice blend
• Shoulder of pork, about 4 - 5kg
• Your favourite soft bread rolls
• Cooking oil of choice
• Smoked Salt and pepper to taste
• Coleslaw
• Half a purple cabbage, finely sliced or grated
• 2 red apples, skin on, grated
• 2 carrots, skin on, grated
• 1 red onion, finely sliced or grated
• For extra sweetness, include a quarter of a pineapple, diced
• Your favourite coleslaw dressing (bought or homemade)

Method:

1. Preheat the oven to 220°C. Remove the pork from the fridge and slice across the skin, no more than 1 cm, ensuring you have lines crisscrossing the entire piece of meat, then massage your preferred cooking oil into the skin - making sure you cover all surfaces.
2. Take the spice blend and rub it across the skin, ensuring you get into the scores you’ve just created until the skin is evenly coated.
3. Turn the oven down to 160°C and gently place the pork on a baking tray. Leave to cook for 3.5 - 4 hours - basting the meat with the pan juices every 45 minutes or so, just ladle a spoonful of juice across the skin.
4. While the pork is cooking make your coleslaw, by combining the cabbage, apple, onion and carrot with dressing until all nicely combined. Cover the bowl, in the fridge for later. 
5. Tip: For a crunchier coleslaw, don’t add the pineapple until just before you serve.
6. After 4 hours turn the oven down to 150°C and cook the pork for 2 more hours, you will know it’s time when the pork pulls away easily with the prod of a fork.
7. Remove from the oven and use two forks to shred the pork into bite-sized pieces. Cover and keep warm.
8. Prepare your bread rolls, layer in the coleslaw and top with the shredded pork. Enjoy with your favourite beer on a sunny day with friends.

This recipe is perfect for sliders which are a fantastic finger food for entertaining, just use smaller rolls and make sure you shred and slice everything thinly.

Tip: For some spice add a sprinkle or two of Cayenne Pepper to the dry rub, the extra chilli is fantastic with the pork.