Soft white rolls filled with dark brown pulled pork

BBQ pulled pork

Name: BBQ pulled pork
Total time: 4 h 30 min
Yield: Serves 8-10
Cuisine: American
Ingredients: 2kg boneless pork shoulder; 4 tbsp vegetable oil; to serve soft white rolls; 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; 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 garlic, crushed; 2 tbsp vegetable oil; 3 slices lemon; 4 tbsp bourbon; ½ onion, finely sliced; 1 lemon, zested and juices; 400g red cabbage, shredded; 200g carrot, grated; 100g celery, finely sliced; a small bunch parsley, chopped; 1 heaped tbsp mayonnaise

Preparation and cooking time
- Total time4 hrs and 30 mins
- + overnight curing
Easy
Serves 8-10

Ingredients

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 garlic, crushed
2 tbsp vegetable oil
3 slices lemon
4 tbsp bourbon

COLESLAW

½ onion, finely sliced
1 lemon, zested and juices
400g red cabbage, shredded
200g carrot, grated
100g celery, finely sliced
a small bunch parsley, chopped
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

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.