Olive Magazine
Spicy BBQ pork buns with kohlrabi slaw

Spicy BBQ pork buns with kohlrabi slaw

Published: June 23, 2017 at 11:36 am
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 8-10

Slow cooking is the best way to get juicy melt in the mouth pork shoulder. These succulent pork buns are seriously tender and the perfect weekend crowd pleaser

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal510
fat18.5g
saturates4.8g
carbs38.5g
sugars17g
fibre2.8g
protein46g
salt3g
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Ingredients

  • 2kg boneless pork shoulder, skin 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 kohlrabi, peeled and shredded
  • 1 green apple, cored and cut into matchsticks
  • 1/2 red onion, finely sliced
  • 1 tbsp soured cream
  • 1 tbsp mayonnaise
  • a squeeze of juice lemon

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 3.5 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.

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.

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