Preparation

1. Rub the pork shoulder with sea salt and let it cure in the fridge for six hours. Preheat the barbecue to 400 °F (200 °C). Wrap each potato in tin foil together with a clove of garlic and a tbsp of olive oil and place them onto the barbecue. Rinse the salt from the meat and tap it dry. Next, rub the shoulder with a mixture of Miscuglio Italiano, smoked paprika and two Tbsp of Single Estate Extra Virgin Olive Oil and sear up the meat on the barbecue. Allow the barbecue to cool down to 270 °F (130 °C). Wrap the meat in tin foil and insert a thermometer. Roast the potatoes for another hour or so until they are soft and done. Continue slow-cooking the meat until it reaches an internal temperature of 160 °F (70 °C). Feel free to use an oven.
2. Slice the white cabbage, carrot and red onion as finely as possible. Season the coleslaw with red wine vinegar and 8 tbsp Single Estate Extra Virgin Olive Oil. Add salt and pepper to taste. Finely chop the mint leaves and mix with the yogurt and a pinch of salt.
3. Take the meat off the barbecue and allow to cool down. Next, take the meat out of the tin foil (taking it out any sooner will cause the meat to dry out) and carefully pull it apart with two forks. Mix with the Pulled Pork Sauce. Open the potato packages, cut the potatoes in half and scoop a little bit out of the center. Stuff with the pulled pork mixture, scoop some coleslaw on top and top with the yogurt-mint sauce. Drizzle with pine nuts and enjoy!