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
- Total:
- Serves: 8 persons
Ingredients
- 2kg boneless pork shoulder
- 4tbsp vegetable oil
- to serve soft white rolls
- 1tbsp ground cumin
- 1tbsp brown sugar
- 2tbsp sweet or hot paprika
- 1tbsp chilli powder
- ½tbsp cayenne pepper
- ½tsp ground mace
- 1tbsp salt
- 2tbsp cracked black peppercorns
- 275ml tomato ketchup
- 225ml red wine vinegar
- 2tbsp Worcestershire sauce
- 2tbsp soy sauce
- 125g light brown sugar
- 2tbsp mustard powder
- 4tbsp chilli powder
- 1tsp ground ginger
- 2cloves garlic, crushed
- 2tbsp vegetable oil
- 3slices lemon
- 4tbsp bourbon
- ½onion, finely sliced
- 1lemon, zested and juices
- 400g red cabbage, shredded
- 200g carrot, grated
- 100g celery, finely sliced
- a small bunch parsley, chopped
- 1heaped tbsp mayonnaise
- 2tbsp soured cream
- 2tbsp caster sugar
- 2tbsp white wine vinegar
- 1tbsp mustard powder
- 2tsp celery salt
- a large handful roasted peanuts (optional), roughly chopped
Instructions
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.