- Pulled Pork Buns.jpg (43.06 KiB) Viewed 311 times
Takes: 4 hours 20 minutes - 8 hours 20 minutes
Serves: 10
No nutritional information available.
Ingredients
- 1tbsp smoked paprika
- 1 tsp salt and 2 tsp freshly ground black pepper, plus extra for seasoning
- 1 tsp brown sugar
- 2½kg boneless shoulder of pork
- 250ml cider
- 250ml vegetable stock (made with ½ a stock cube)
- 250g BBQ sauce
- 300g packet crunchy coleslaw mix
- 10 soft white rolls, halved
- 15 mini gherkins, halved lengthways
Method
1. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Mix together the paprika, salt, pepper and brown sugar. Rub all over the pork joint. Put the pork in a large, lidded casserole dish, and pour over the cider and vegetable stock. Cover and cook for 4 - 8 hours until tender and falling apart, checking every 2 hours and adding more stock if necessary.
2. Remove the meat from the casserole dish and shred using two forks. Skim off the fat from the surface of the remaining cooking liquid, then stir in the BBQ sauce. Return the pork to the casserole dish and stir well to coat. Season with salt and pepper, to taste.
3. Divide the coleslaw between the buns, top each with the pulled pork and a few mini gherkin halves. Dollop with soured cream and serve with sweet potato wedges, if liked.
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