Lunch · Dinner · American

BBQ pulled pork buns with slaw

Name: BBQ pulled pork buns with slaw
Total time: 290 min
Yield: 4
Cuisine: American
Ingredients: 1.2kg Boneless pork shoulder; 2 tsp Smoked paprika; 1 tsp Ground cumin; 1 tbsp Sugar; 1 Brown onion; 150g Barbecue sauce; 2 tbsp Red wine vinegar; ¼ Red cabbage; 2 Carrots; 4 Spring onions; 4 tbsp Mayonnaise; 4 Brioche buns, add on the day

Pork shoulder, slow-roasted until it falls apart, piled into buns with a sharp, crunchy slaw.

Start to finish: 4 hr 50 min
Hands-on: 43 min
In the fridge: 3 days
Freezes: Yes

Contains gluten, dairy, eggs, mustard, sulphites

Ingredients

4 portions

1.2kgBoneless pork shoulder
2 tspSmoked paprika
1 tspGround cumin
1 tbspSugar
1Brown onion
150gBarbecue sauce
2 tbspRed wine vinegar
¼Red cabbage
2Carrots
4Spring onions
4 tbspMayonnaise
4Brioche buns, add on the day

Plus salt, pepper and water.

Method

1
Heat the oven to 160C (140C fan). Mix the paprika, cumin, sugar, 2 tsp salt and plenty of pepper, and rub it all over the pork. Thickly slice the onion into a deep roasting tin, sit the pork on top and pour in 200ml water. Cover tightly with foil.
2
Roast for 4 hours, until the meat is soft enough to pull apart with a fork. Check it halfway and add a splash of water if the tin looks dry.
4 hr, mostly hands-off
3
Meanwhile, finely shred the cabbage, coarsely grate the carrots and slice the spring onions, and pack them into a tub. In a small jar, mix the mayonnaise with 1 tbsp of the vinegar and a pinch of salt.
4
Lift the pork onto a board and leave it for 10 minutes, then pull it apart with two forks, throwing away the string and any fatty bits.
5
Spoon the fat off the juices in the tin, then stir in the barbecue sauce and the rest of the vinegar. Toss the pork and soft onions through the sauce until it is all coated and juicy.
6
Leave to cool, then pack into tubs. The pork keeps 3 days in the fridge or 3 months in the freezer.
15 min, mostly hands-off

On the day

Reheat the pork in a covered pan with a splash of water, or in the microwave, stirring, until piping hot. Dress the slaw, toast the buns and pile in both. Defrost frozen pork overnight in the fridge first.

Cook’s tip

This works in a slow cooker too. Give it 8 hours on low with the onion and just 100ml water, then carry on from pulling the pork.