Amer­i­can food writer Jen­nifer Joyce shows how to master this trendy bar­be­cue clas­sic, com­plete with au­then­tic ac­com­pa­ni­ments

Easy Cook - - CONTENTS -

Get the fam­ily to­gether for a meaty and juicy street-food clas­sic

This Amer­i­can clas­sic, orig­i­nally from South Carolina, is all the rage for a good rea­son – it’s in­sanely de­li­cious. The meat is slow-cooked over a char­coal pit un­til it falls apart, then shred­ded and piled onto a soft brioche bun with BBQ sauce, pick­les and slaw. Few of us have a bar­be­cue large enough to slow-cook or smoke the meat, how­ever it’s eas­ily done in an oven at a very low tem­per­a­ture

Brioche buns

Makes 16 small or 12 large buns Prep 15 mins plus up to 3 hrs ris­ing Cook 20 mins 11p a bun (for 12) 163 kcals, 6g fat, 2g sat. fat, 3g sugar

250ml warm wa­ter 2 tsp dried yeast (not fast-ac­tion) 3 tbsp warm milk 2 tbsp golden caster sugar 450g strong flour, plus ex­tra for dust­ing 4 tbsp un­salted but­ter, soft­ened 2 large eggs, plus 1 beaten egg, for glazing sesame seeds, for sprin­kling

BBQ pulled pork

Serves 16 Prep 10 mins Cook 5 hrs 10 mins £1.18 a por­tion 251 kcals, 16g fat, 5g sat. fat, 0g sugar

2.5kg bone­less pork shoul­der, skin re­moved 3 tbsp olive oil 2 tsp Span­ish pa­prika 2 tsp mus­tard pow­der 1 tsp each gar­lic salt and onion salt 1 tbsp liq­uid smoke (op­tional, see Tips) TO SERVE 16 Brioche buns (see recipe, left) Tangy cab­bage slaw (p79), Home­made chipo­tle mo­lasses BBQ sauce (p79) and pick­led cu­cum­bers from a jar, sliced

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.