Smoked pulled pork sandwich with slaw, bread and butter jalapenos and homemade buns

Make the injection and spritz liquid from equal parts water and apple juice with Worcestershire, soy sauce, molasses, browning sauce, marmite and a little salt.

Inject the liquid deep into the centre of the pork so it does not leak out, and refrigerate until the next day.

Grind the whole peppercorns and seeds and mix the dry rub: chili powder and paprika, salt, ancho, onion and garlic powder, mustard powder, cumin, coriander, white and black pepper, thyme, mushroom rub and sugar. Reserve some for the sauce and the spray.

Coat the pork heavily; the sugar soaks up the surface juices and that is what forms the bark. Rest six hours in the fridge.

Put the pork on the smoker and spritz intermittently through the night, 12 to 16 hours.

Quick pickle the jalapenos with sliced Vidalia onion, mustard seed, coriander seed, pickling spice and turmeric: bring vinegar, water and sugar to a simmer, pour over and let it steep.

Whisk the bread flour, potato flour, kosher salt, instant yeast and white sugar; add the room temperature water, milk and whisked eggs.

Knead a few minutes, then add the cubed butter one cube at a time as for brioche, and knead about eight more minutes until it pulls from the bowl and passes the window pane test.

Proof about an hour at 80F until roughly doubled.

Brine the slaw vegetables in salted iced water: it seasons them, takes away bitterness and keeps the purple cabbage from bleeding into the dressing.

Shred the purple cabbage, fennel and sweet onion straight into the brine.

Make the mayonnaise: whole egg, half a clove of garlic, Dijon, a pinch of salt and a splash of vinegar in a container just wider than the blender head, one cup of oil per egg, blend on max from the bottom and pull up.

Make the dressing at three parts mayonnaise to two parts buttermilk with salt, pepper, olive oil, cider vinegar, dried garlic and onion, fennel fronds, Dijon, sugar, cayenne and celery seed.

Divide the dough into 158 g pieces, knock the air out, stretch taut against the counter, press down and tent loosely for the second rise.

Spritzing kept adding surface moisture that evaporated and held the meat in the stall, so wrap it in foil to push through it.

Build the barbecue sauce from ketchup, yellow mustard, onion and garlic powder, molasses, brown sugar, cider vinegar, the peated whisky, reserved rub, salt, pepper and Frank's; thin with water and simmer five minutes.

Brush every facet with beaten egg and sprinkle with sesame.

Bake at 350F for 18 to 22 minutes until golden brown, then cool an hour.

Pull the pork at 191F; the target was 195 to 200F, and it is wrapped and held at 175F in the smoker until service.

Dry the brined slaw vegetables thoroughly on dish towels so the dressing does not go runny, then dress with the Granny Smith apple.

Shred the bark along with the meat so it is spread throughout; that is where the barbecue flavour is.

Oil the cut buns and toast them.

Build: bun, pork, barbecue sauce, pickled onions and jalapenos, slaw on top.