BBQ pulled pork
Pulled pork is a great recipe to feed a crowd, served up in soft buns with crunchy coleslaw. Plus we've included instructions on how to make the this recipe in a slow cooker.
Ingredients
boneless pork shoulder 2kg
vegetable oi 4 tbsp
soft white rolls to serve
Dry Rub
ground cumin 1 tbsp
brown sugar 1 tbsp
sweet or hot paprika 2 tbsp
chilli powder 1 tbsp
cayenne pepper ½ tbsp
ground mace ½ tsp
salt 1 tbsp
cracked black peppercorns 2 tbsp
BBQ Sauce
tomato ketchup 275ml
red wine vinegar 225ml
Worcestershire sauce 2 tbsp
soy sauce 2 tbsp
light brown sugar 125g
mustard powder 2 tbsp
chilli powder 4 tbsp
ground ginger 1 tsp
garlic 2 cloves, crushed
vegetable oil 2 tbsp
lemon 3 slices
bourbon 4 tbsp
Coleslaw
onion ½, finely sliced
lemon 1, zested and juices
red cabbage 400g, shredded
carrot 200g, grated
celery 100g, finely sliced
parsley a small bunch, chopped
mayonnaise 1 heaped tbsp
soured cream 2 tbsp
caster sugar 2 tbsp
white wine vinegar 2 tbsp
mustard powder 1 tbsp
celery salt 2 tsp
roasted peanuts (optional) a large handful, roughly chopped
Method
STEP 1
Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the meat, making sure it’s well coated. Wrap in foil and chill for at least 4 hours, preferably overnight. Heat the oven to 160C/fan 140C/gas 3. Take the meat out the fridge to bring to room temperature. Heat the oil in a large non-stick frying pan, then fry the meat on all sides until browned. Put into a large, lidded casserole dish then cook for 3 1/2 hours, or until the meat is falling apart.
STEP 2
Meanwhile, make the barbecue sauce. Put all the ingredients in a small saucepan, cook over a medium heat for about 20 minutes, then take off the heat and fish out the lemon slices. Once the meat is cooked, shred into the barbecue sauce and heat through, adjusting seasoning to taste.
STEP 3
To make the coleslaw, soften the onion in the lemon juice for 10 minutes, then mix with the cabbage, carrot, celery and parsley. Mix the mayo, soured cream, sugar, vinegar, mustard, celery salt and lemon zest together then add to the cabbage mix and toss. Stir through most of the peanuts, leaving a few to sprinkle on top.
STEP 4
Serve the pork stuffed into soft buns with a dollop of coleslaw on top.