BBQ pulled pork

400 kcal or less barbecue bbq for a crowd indulgent mains make ahead over an hour party recipes pork shoulder slow cooked pork southern pork summer

N/A

Makes enough for 16 buns with leftovers

Source

Ingredients

2 ½kg boneless pork shoulder, skin removed

3 tbsp olive oil

2 tsp Spanish paprika (pimentón)

2 tsp mustard powder

1 tsp garlic salt

1 tsp onion salt

1 tbsp liquid smoke (optional, see tip, below)

16 brioche buns (see 'goes well with')

Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Method

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 roasting tin. 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 roasting tin, 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, discarding the fat.

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.