Smokey pulled pork buns

This recipe is from a recent campaign I worked on, and I simply had to share it with you – it’s that good. The oven does most of the work here, and although the cooking time is a few hours the actual hands on prep time is minimal. The cooking time is worth it, you’ll be rewarded with tender pork that just falls apart. These smokey pulled pork buns are the business!

You can use any favourite BBQ sauce for this recipe but I would definitely recommend one with a smokey flavour – it’ll taste amazing! You’ll definitely have leftover pulled pork after you’ve assembled your buns. Simply save this for another meal or pop it in the freezer.

SMOKEY PULLED PORK BUNS

Servings: 6
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Pulled pork:

2kg boneless pork shoulder
15 ml (1 tbsp) muscovado sugar
15 ml (1 tbsp) smoked paprika
15 ml (1 tbsp) ground cumin
10 ml (2 tsp) garlic powder
5 ml (1 tsp) fine salt
5 ml (1 tsp) coarse black pepper
10 ml (2 tsp) olive oil
500ml (2 cups) beer
250ml (1 cup) smokey BBQ sauce

Coleslaw:

4 cups coleslaw mix (shredded green and purple cabbage, carrot)
small handful fresh coriander or parsley, chopped
180 ml (¾ cup) creamy mayonnaise
5 ml (1 tsp) Dijon mustard
10 ml (2 tsp) apple cider vinegar
salt and pepper, to taste

To serve:

6 Portuguese or ciabatta buns, toasted
potato salad, to serve

1.) Preheat the oven to 150ºC.

2.) Cut the pork into four large chunks. Combine the sugar, spices, salt and pepper. Drizzle the pork pieces with olive oil and sprinkle with the spice mix. Rub the spices all over the pork.

3.) Transfer the pork to a large casserole dish or oven proof pot. Pour in the beer. Cover the pot with a lid and cook for 3 hours.

4.) Remove the pot from the oven. Turn the pork pieces over and return to the oven, uncovered for another 2 hours or until the pork is tender.

5.) Transfer the pork to a large plate. Remove the skin and use two forks to shred the meat. Pour the liquid from the pot into a small saucepan. Allow to boil gently until reduced to 125 ml (½ cup). Pour over the pork along with the BBQ sauce and mix everything together well. Set aside.

6.) To make the coleslaw place the coleslaw mix and coriander in a large bowl and toss together. In a separate bowl combine the mayonnaise, mustard and apple cider vinegar. Season with salt and pepper and mix into the vegetables.

7.) Top the buns with pulled pork and coleslaw. Serve immediately with potato salad on the side.