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.


Time: 4 Hours 30 Minutes + Overnight Curing | Serves 8-10 | Easy

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.


SOURCE

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