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BBQ pulled pork

Contains pork – recipe is for non-Muslims only
An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun

  • Prep: 10 mins
    Cook: 5 hrs 10 mins
  • Makes enough for 16 buns with leftovers
  • Easy
  • Makes enough for 16 buns with leftovers
  • Easy
  • Calories 251
  • Carbohydrates 0
  • Saturated Fat 5
  • Sugar 0
  • Protein 26
  • Fat 16
  • Fibre 0
  • Salt 0.8

Nutrition per serving

  • Calories 251
  • Carbohydrates 0
  • Saturated Fat 5
  • Sugar 0
  • Protein 26
  • Fat 16
  • Fibre 0
  • Salt 0.8

Ingredients

  • 2½ kg boneless pork shoulder, skin removed
  • 3 tbsp olive oil
  • 2 tsp Spanish paprika (pimentón)
  • 2 tsp mustard powder
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tbsp liquid smoke (optional, see tip, below)
  • 16 brioche bun (see 'goes well with')
  • Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Tip

Liquid smoke
If you want to add slow-cooked  American barbecue flavour to your food, but don’t have time for hours of smoking, this is just the ticket. Liquid smoke is essentially flavoured wood  smoke that has been distilled into a liquid. Various types of wood are smoked to produce  different flavours, including the popular hickory or more obscure apple & mesquite. Add a dash to  marinades, stews, sauces and salad dressings, or simply brush over food before cooking.

Method

  1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

  2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.

  3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.

  4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

  5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.

  6. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

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