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Pulled pork buns


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
Pulled pork buns
Recipe photograph by Jonathan Gregson

Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
486Kcal
Fat
10gr
Saturates
3gr
Carbs
47gr
Sugars
10gr
Fibre
2gr
Protein
51gr
Salt
1.4gr

Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes
Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes

Ingredients

  • 1.6kg boneless pork shoulder joint, untied
  • 10 garlic cloves, roughly chopped
  • 3cm piece root ginger, chopped
  • 3 tsp regular or smoked paprika
  • 3 tsp chipotle chilli paste
  • 1½ tsp ground coriander
  • 200ml ‘white condiment’ (white balsamic vinegar)
  • 2 shallots, finely chopped
  • 2 tsp light muscovado sugar
  • a large handful of hickory or smoking wood chips, soaked in water
  • 6-8 buns, halved, to serve
  • sea salt flakes

Step by step

Get ahead

Marinate the pork a few hours ahead.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Make deep slashes over the pork and transfer to a large non-metal bowl or casserole. Put the garlic, ginger, paprika, chipotle paste, coriander, 1 tablespoon sea salt and 2 teaspoons black pepper in a mini processor with 3 tablespoons of the white condiment. Whiz to a purée and mix with the rest of the condiment. Rub into the slashes in the pork. Cover and set aside for at least 30 minutes.

  2. Transfer the pork to a large, deep roasting tin and add 500ml water. Cover tightly with two large overlapping pieces of foil. Cook for 30 minutes, lower the heat to 180°C, fan 160°C, gas 4, baste, cover and cook for 2½-3 hours until very tender.

  3. To make a barbecue sauce, take the pork out of the tin and leave to rest on a board, covered in foil. Skim the fat from the juices. Pour the juices into a measuring jug, top up to 300ml with water, then pour into a medium pan, add the shallots and sugar and simmer for 15 minutes until slightly thickened. Strain into a serving bowl.

    Tip

    Buy brioche buns if you can find them, their slight sweetness goes brilliantly with the spicy pork.

  4. Light a barbecue and, when the coals are hot, rake to one side. Oil a rack, put it over the coals, throw the wood chips over the coals and sit the pork on the rack, on the opposite side, flesh-side down. Cover and leave to smoke for 10 minutes. Move the pork to a board and heat the buns. Shred the pork and pile into the buns with a slaw and some barbecue sauce.

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