Pulled Pork Sweet Potato Sandwich with Sweetcorn Relish and Cucumber and Chive Mayo

Mayo and relish can be made in advance or while the pork is cooking.

PORK:

1. Preheat oven to 170c.

2. Mix equal quantities of garlic salt, celery salt, mustard powder, paprika and brown sugar (enough to coat pork shoulder well) and rub thoroughly into pork shoulder.

3. Place shoulder in baking dish and pour over 300ml of cider and 200ml of cider vinegar. Cover shoulder with parchment/baking paper, cover baking dish in foil and roast for 3 hours.

4. Uncover pork and cook for further 45 minutes.

5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

MAYO:

1. Add egg yolks, pinch of salt and pepper, tea spoon of mustard and table spoon of cider vinegar to mixing bowl/food processor/electric whisk and combine briefly.

2. Slowly drip in sunflower oil whisking constantly. Mayo will thicken as oil is whisked in. Once mayo starts coming together start pouring oil in a slow steady stream always whisking continually.

3. Once all oil is added. Season to taste with salt, pepper and cider vinegar and then stir in chives and cucumber.

4. Refrigerate until needed.

Alternatively buy ready made mayonnaise and mix in cucumber and chives.

SWEETCORN RELISH:

1. Saute sweetcorn, red pepper and spring onion in a table spoon of butter or oil until slightly softened.

2. Add a dessert spoon of flour and cook out for a further minute.

3. Stir in 50ml of cider vinegar and dessert spoon of white sugar and cook for 1 minute.

4. Add 100ml of vegetable stock and cook for a further minute.

5. Add more stock if required to make relish slightly runny but still very much holding together.

6. Refrigerate until required.

SWEET POTATO, CABBAGE, SERVING:

1. With 25 minutes of pork cooking time remaining, remove mayo and relish from fridge and slice sweet potatoes length wise creating slices for sandwich.

2. Coat slices with olive oil and griddle or pan fry until a fork easily passes through potato but they are still slightly firm.

3. With 5 minutes of pork cooking time remaining saute savoy cabbage with a little salt and pepper.

4. Serve pulled pork on a slice of sweet potato, cover with savoy cabbage and a good drizzle of the cooking liquid then cover with another slice of sweet potato. Serve relish and mayo on the side.