Pulled Pork Buns


Pulled Pork Buns

Everyone goes crazy for slow cooked pulled pork and this sandwich recipe is no exception!

  • Serves6
  • Preparation Time25 mins
  • Additional Time20 mins resting time
  • Cooking Time3 hours 15 mins

Ingredients

For the pulled pork

  • 1 tbsp. Chinese 5 spice
  • 2 tsp. smoked paprika
  • 2 tbsp. vegetable oil
  • 2kg shoulder of pork from the neck end with the bone in or use shoulder on the bone, skin scored for both.
  • Sea salt

For the Chinese BBQ sauce

  • 1 tbsp. Kikkoman soy sauce
  • 140g ketchup
  • 1 tbsp. chilli sauce
  • 1 tbsp. muscavado sugar
  • ½ inch ginger grated
  • 1 clove garlic

To Serve

  • Burger buns
  • ½ red cabbage finely sliced
  • A bag of rocket leaves

Method

To make the pulled pork, preheat the oven to 220°c. Put the Chinese 5 spice, smoked paprika, vegetable oil and a good pinch of salt into a mixing bowl and mix well. Put the pork onto a roasting tray and rub the spice blend all over. Pour 200ml of water into the tray. Place into a hot oven, skin side up and roast for 40 minutes, to brown the meat. Remove from the oven and reduce the heat to 170c. Pour another 200ml of water into the baking tray and cover the pork with wet baking paper (scrunch it up and run it under the cold tap) and tin foil. Make sure the pork is well covered and return it the hot oven for 2-2 1/2 hours or until you can pull the meat apart really easily with 2 forks. Cover and rest for 20 minutes.

Meanwhile pour the Kikkoman sauce soy into a small saucepan and add the ketchup, chilli sauce, sugar and grated ginger. Crush in the garlic and mix well. Bring to the boil over a low heat and cook, stirring occasionally for 5 minutes. Remove from the heat and set to one side.

Once the pork has rested, fork the meat off the bone using 2 forks and mix into the juices in the roasting tray. Transfer to a serving dish and pour over the fabulous BBQ sauce. Mix well and serve immediately with the burger buns, red cabbage and rocket.

Recipe by John Gregory-Smith for EatTravelLive.com