An American classic, and one of our favourite recipes here at the cooking guild.
The meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun, super easy, super tasty...
- 2½ kg Boneless pork
shoulder, skin removed
- 3 tbsp Olive oil
- 2 tsp Paprika
- 2 tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tbsp liquid smoke (optional, see tip, below)
- Brioche Buns (or buns of your choice)
Tip: If you want to add slow-cooked American barbecue flavour to your food, but don’t have time for hours of smoking, this is just the ticket. Liquid smoke is essentially flavoured wood smoke that has been distilled into a liquid.
Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
Place the meat on a wire rack in a tray. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
Add 1 cup of water to the tray, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, getting rid of the fat as you go.
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.