Pulled pork buns with clas­sic slaw


Gourmet Traveller (Australia) - - Food -

Primed for stuff­ing into rolls with a clas­sic coleslaw, this pork is the do-ahead dish that keeps on giv­ing. Think of it as batch cook­ing for the sum­mer hol­i­days. A throw-in-the-oven-and-goto-the-beach af­fair to keep on standby, give it a lit­tle ex­tra char on the bar­be­cue, or in a hot oven or wood-fired oven. Brining the pork isn’t strictly nec­es­sary, but it will season the meat thor­oughly and help pre­vent it from dry­ing out. Start this recipe a day ahead to brine the pork.

1 small bone­less pork shoul­der (about 3.5kg) 10 white bread rolls May­on­naise or mus­tard, for spread­ing Hot sauce or bar­be­cue sauce, to serve BRINE 400 gm cook­ing salt 50 gm caster sugar 3 ju­niper berries 1 fresh bay leaf 2 tsp black pep­per­corns CLAS­SIC SLAW 220 gm may­on­naise 150 ml but­ter­milk 2 tbsp white wine vine­gar ½ large cab­bage, thinly sliced 2 car­rots, cut into juli­enne 1 white onion, thinly sliced 2 spring onions, thinly sliced 1 For brine, com­bine salt, sugar and 1 litre of wa­ter in a large saucepan over high heat and stir to dis­solve salt. Trans­fer to a large non-re­ac­tive con­tainer (see cook’s notes p152), add 5 litres of wa­ter and re­main­ing in­gre­di­ents, then re­frig­er­ate to chill. Sub­merge pork in brine and re­frig­er­ate (overnight).

Drain pork and re­frig­er­ate un­til needed (up to 2 days).

2 Pre­heat oven to 150°C. Place pork in a roast­ing pan, cover tightly with foil and roast, turn­ing oc­ca­sion­ally, un­til pork is very ten­der (4½-5 hours). Re­frig­er­ate, still cov­ered, un­til needed (keep for up to 2 days). Be­fore serv­ing, in­crease oven to 200°C and roast pork, un­cov­ered, un­til golden and caramelised at the edges (30 min­utes). Cool pork briefly, then shred with 2 forks and mix in a bowl with some pan juices.

3 For slaw, whisk may­on­naise, but­ter­milk and vine­gar in a large bowl to com­bine, add re­main­ing in­gre­di­ents, season to taste and toss to coat. Re­frig­er­ate for 1 hour to soften be­fore serv­ing.

4 Spread bread rolls with may­on­naise or mus­tard and top with slaw, pulled pork and hot sauce to serve.

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