Pulled Pork Recipe with Fennel Coleslaw and Pineapple Sriracha BBQ Sauce Recipe | Outback BBQs

Ingredients

• 1 deboned pork shoulder weighing approximately 2.5kg
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon sea salt
• 1 tablespoon sugar
• 2 teaspoons garlic powder
• 1 teaspoon white pepper
• 1 teaspoon English mustard powder
• Buns, to serve
• 1 bulb fennel, trimmed
• 3 spring onions, finely sliced
• 1 stalk celery, finely sliced
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Pinch chilli flakes
• 1 teaspoon honey
• 200ml pineapple juice
• 100g sugar
• 50g sriracha
• 30g ketchup
• ½ teaspoon garlic powder
• 3 tablespoons cider vinegar
• 1 teaspon sea salt
• 1 teaspoon cornflour mixed with 1 teaspoon water