Ingredients
- boneless pork shoulder 2kg, skin and most of the fat removed
- vegetable oil
Dry rub
- ground cumin 1 tbsp
- brown sugar 1 tbsp
- hot smoked paprika 2 tbsp
- black pepper 1 tbsp
Spicy BBQ sauce
- tomato ketchup 150ml
- red wine vinegar 100ml
- Worcestershire sauce 2 tbsp
- soy sauce 2 tbsp
- brown sugar 75g
- mustard powder 1 tbsp
Kohlrabi slaw
- kohlrabi 1 apple-sized, peeled and shredded
- green apple 1, cored and cut into matchsticks
- red onion 1/2, finely sliced
- soured cream 1 tbsp
- mayonnaise 1 tbsp
- lemon a squeeze of juice
To serve
- soft white rolls
- soft lettuce
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 3.5Â 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.
This recipe makes quite a lot of spicy pork, but it will freeze well. Just defrost overnight in the fridge and reheat gently in a pan with a splash of water.
Nutritional Information
- Kcals 510
- Fat 18.5g
- Saturates 4.8g
- Carbs 38.5g
- Sugars 17g
- Fibre 2.8g
- Protein 46g
- Salt 3g
