EASY PULLED PORK

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

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