Spicy BBQ pork buns with kohlrabi slaw
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 8-10
Skip to ingredients
- 2kg boneless pork shoulderskin and most of the fat removed
- vegetable oil
Dry rub
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 2 tbsp hot smoked paprika
- 1 tbsp black pepper
Spicy BBQ sauce
- 150ml tomato ketchup
- 100ml red wine vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 75g brown sugar
- 1 tbsp mustard powder
Kohlrabi slaw
- 1 apple-sized kohlrabipeeled and shredded
- 1 green applecored and cut into matchsticks
- 1/2 red onionfinely sliced
- 1 tbsp soured cream
- 1 tbsp mayonnaise
- a squeeze of juice lemon
To serve
- soft white rolls
- soft lettuce
Nutrition: per serving
- kcal510low
- fat18.5g
- saturates4.8g
- carbs38.5g
- sugars17g
- fibre2.8g
- protein46g
- salt3g
Method
step 1
Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the pork.
step 2
Cover and chill for at least 4 hours, but preferably overnight.
step 3
Heat the oven to 220C/fan 200C/gas 7.
step 4
Put the pork in a large casserole, drizzle with 2 tbsp oil and cook, uncovered in the oven, for 30 minutes.
step 5
Turn the oven down to 160C/fan 140C/gas 3, cover the pork with a lid then cook for 3.5 hours, or until the meat is falling apart.
step 6
Pour off the fat from the casserole, then add the barbecue sauce to the meat and cook, uncovered, for 20 minutes until sticky and glazed.
step 7
Toss the slaw ingredients together. Shred the meat into chunks and toss through the sauce. Pile into buns with soft lettuce and the slaw.
step 8
Meanwhile, to make the BBQ sauce, put all of the ingredients in a small pan and simmer for 10 minutes.
