Pulled Reindeer Shoulder Sandwich

Ingredients

• 1.2 kg Pokka Reindeer Shoulder Boneless
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp rapeseed oil
• 1 onion
• 2 garlic cloves
• 3 dl passata
• 1 dl apple cider vinegar, for the sauce
• 3 tbsp soft brown sugar
• 2 dl water, for the sauce
• 2 red onions
• 1 dl apple cider vinegar, for the onions
• 1 dl water, for the onions
• 1 tbsp caster sugar
• 300 g white cabbage
• 1 carrot
• 1 dl mayonnaise
• 1 tbsp lemon juice
• 8 brioche buns

Method

1. If the shoulder is frozen, thaw it in the fridge for 24 hours. Heat the oven to 140 °C. Mix the smoked paprika, cumin, 1½ tsp of the salt and the pepper and rub it all over the meat.
2. Brown the meat on all sides in the oil in a casserole, about 8 minutes. Lift it out, soften the chopped onion and garlic in the pot for 3 minutes, then stir in the passata, the vinegar and water for the sauce and the brown sugar. Return the meat.
3. Cover tightly and cook in the oven for 4–4½ hours, turning the meat once or twice, until it falls apart when pressed with a fork. Add a splash of water if the sauce gets too thick.
4. For the pickled onions, slice the red onions thinly. Heat the vinegar and water for the onions with the caster sugar and the remaining salt until the sugar dissolves, pour over the onions and leave for at least 30 minutes.
5. For the coleslaw, shred the cabbage finely, grate the carrot and mix both with the mayonnaise and lemon juice. Season with salt.
6. Lift out the meat and pull it apart with two forks. Skim the fat off the sauce, boil it down until thick if needed and mix it with the meat.
7. Toast the cut sides of the buns lightly and fill them with the pulled reindeer, coleslaw and drained pickled onion.