BBQ pulled pork
- Preparation and cooking time
- Total time
- + overnight curing
- Easy
- Serves 8-10
- 2kg boneless pork shoulder
- 4 tbsp vegetable oil
- to serve soft white rolls
DRY RUB
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 2 tbsp sweet or hot paprika
- 1 tbsp chilli powder
- ½ tbsp cayenne pepper
- ½ tsp ground mace
- 1 tbsp salt
- 2 tbsp cracked black peppercorns
BBQ SAUCE
- 275ml tomato ketchup
- 225ml red wine vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 125g light brown sugar
- 2 tbsp mustard powder
- 4 tbsp chilli powder
- 1 tsp ground ginger
- 2 cloves garliccrushed
- 2 tbsp vegetable oil
- 3 slices lemon
- 4 tbsp bourbon
COLESLAW
- ½ onionfinely sliced
- 1 lemonzested and juices
- 400g red cabbageshredded
- 200g carrotgrated
- 100g celeryfinely sliced
- a small bunch parsleychopped
- 1 heaped tbsp mayonnaise
- 2 tbsp soured cream
- 2 tbsp caster sugar
- 2 tbsp white wine vinegar
- 1 tbsp mustard powder
- 2 tsp celery salt
- a large handful roasted peanuts (optional)roughly chopped
- kcal590
- fat33g
- carbs32g
- fibre2.8g
- protein39g
- salt4.7g
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.