Pulled pork buns
( SERVES 4 )
Photo by Tam West
This is peppery, falling-apart-tender braised pork shoulder stuffed into a bun with gravy, baby cos, sauerkraut, gherkins and sliced roasted beetroot. The pork takes two hours to cook but don’t be put off by that, it’s not like a risotto that needs constant attention — the oven does all the work while you relax.
This pork can be made in advance and reheated. I have also thrown it in the freezer and resurrected it successfully.
|5 large||Garlic cloves, peeled and sliced|
|1 Tbsp||Cracked black pepper|
|4 Tbsp||Japanese soy sauce|
|4 Tbsp||Red wine vinegar|
|1 Tbsp||Extra virgin olive oil|
|3 Tbsp||Brown sugar|
|400 ml||Hot water|
|2 Tbsp||Tomato paste|
|1 medium||Carrot, peeled and sliced|
|800 g||Pork shoulder, belly cut, boned, cut into 5cm pieces|
|2||Beetroot, well washed|
|1 Tbsp||Cornflour, dissolved in 2 Tbsp cold water|
|6||Baps, or hamburger buns, halved and warmed when needed|
|1||Baby cos lettuce, leaves separated|
|3 large||Gherkins, thinly sliced lengthways|
|200 g||Sour cream, I like the additive-free Cyclops brand|
- Heat the oven to 175C.
- Put the garlic, pepper, soy sauce, vinegar, bay leaves, oil, sugar, hot water, tomato paste and carrot into a bowl and mix well so the tomato paste dissolves.
- Put the pork into an ovenproof casserole and pour the above mixture over it. Cover tightly and place in the oven for 2 hours or until the pork can be pulled apart easily with a fork.
- Put the beetroot in a dry roasting dish and place in the oven for an hour, or until tender when a skewer is inserted into the middle. Remove from the oven, cool, peel and slice. Reserve.
- Remove the pork from the oven, uncover and lift the pork and carrots out on to a plate with a slotted spoon so the liquid remains in the casserole. Bring the cooking liquid to the boil. Whisk in the cornflour and water mixture so you have a creamy gravy. Remove from the heat.
- Pull the pork into small pieces with two forks and add to the gravy. Mix well.
- To make one bun, place the bottom of a warm bap on a clean surface. Place some lettuce, sliced beetroot and sauerkraut on top. Pile some of the pork on top. Add a couple of gherkin slices and some sour cream. Top with the top of the bap and serve. Repeat for the other baps.
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