Pulled Pork Brioche Buns With Spicy Slaw & BBQ Sauce

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in Recipes, Jams, Chutneys & Sauces, Meats, Salads & Vegetables
Pulled Pork Brioche Buns With Spicy Slaw & BBQ Sauce

Pulled Pork Brioche Buns With Spicy Slaw & BBQ Sauce

Posted on
in Recipes, Jams, Chutneys & Sauces, Meats, Salads & Vegetables

Independence Day, commonly known as the Fourth of July, is a federal holiday in the USA which celebrates the countries separation from Great Britain in 1776. Independence day, like any national holiday, is the perfect excuse for a feast.

Here are a few tasty recipes that are guaranteed to be a hit – grab a can of Bud Light, some friends and get cooking!

Pulled Pork
(feeds 10 people)

For the brine

  • 2 cups sugar
  • 1 cup salt
  • water
  • 3kg pork shoulder (bone in)

For the rub

  • 1 tablespoon smoked paprika
  • 1 tablespoon ground fennel seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper
  • 2 tablespoons brown sugar
  • 3 cloves crushed garlic
  • salt and pepper

In a large pot or container, sugar, salt and pork shoulder and enough water to cover. Refrigerate and let sit for at least 8 hours or overnight. Remove from brine and pat dry.

Preheat the oven to 220C. Score the pork fat carefully making sure you do not cut through to the meat underneath. Combine all spices and garlic in a bowl and rub generously all over the meat. Place meat in a large light greased baking tray. Cover meat with parchment paper and tin foil to prevent from drying out too quickly. Place meat in oven and cook for 1 hour, then reduce heat to 200C and cook for 3 -4 hours or until meat is tender and falls off the bone. Remove from oven and allow to rest for a least 30 minutes. Shred meat with 2 forks and serve with your favourite buns and sauces.

We recommend serving them on brioche buns for that extra hint of decadence- you can find our recipe here.

Spicy Slaw

  • 1/2 green cabbage, thinly sliced
  • 1/2 red cabbage, thinly sliced
  • bunch coriander, roughly chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup buttermilk
  • salt and pepper

In a large bowl toss cabbages and coriander until well combined. In a separate bowl, whisk vinegar and buttermilk. Pour dressing over cabbage mix, season with salt and pepper and mix thoroughly to ensure slaw is well coated.

BBQ sauce
(adapted from Jamie Oliver)

This recipe for BBQ sauce is pretty elaborate, but the depth in flavours is worth the few extra steps in preparation, and despite the lengthy ingredient list, it only takes about 30mins to whip up.

For the paste

  • 1 large brown onion
  • 1 head of garlic, peeled
  • 2 red chillies
  • olive oil

Herbs & Spices

  • 10 sprigs marjoram
  • 10 springs fresh rosemary, leaves picked
  • 5 sage leaves
  • small handful of coriander
  • 5 bay leaves
  • 1 teaspoon cumin seeds
  • 2 tablespoons fennel seeds
  • 2 tablespoons smoked paprika
  • 6 cloves
  • Juice and zest of 1 orange
  • 200g brown sugar
  • 5 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 3 tablespoons tomato paste
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoons english mustard powder
  • salt and pepper

In a blender (or food processor) blend onion, garlic and chilli. Heat a generous dash of olive oil in a deep fry pan and add onion mixture. Gently fry the paste for 5 minutes on a low heat.

While the onion paste is cooking, blend add all the herbs and spices in the food processor. Add this pureed mix to the onion mixture and cook for another minute. Add sugar and stir until sugar begins to dissolve and thick paste is forming. Add in 100ml water and bay leaves and bring to the boil. Add orange zest, juice and all remaining ingredients. Return to the boil, then reduce heat and simmer for 10 minutes, or until the mixture begins to thicken.

Pour the sauce through a fine sieve into a large bowl. Rinse the sieve and strain again to ensure a smooth and glassy sauce. If sauce is still too runny, return to the pan, bring to the boil, reduce heat and cook on simmer for a further 5 minutes, or until sauce reaches desired consistency.

Transfer to a bowl and allow to cool completely. Serve immediately, or store in glass jars. This sauce will keep for up to 6 months.

Home-made Mustard
(makes 2 cups)

  • 110g yellow mustard seeds
  • 160ml white wine vinegar
  • 160ml dry cider
  • 2 tablespoons maple syrup
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder

Place all ingredients in a glass jar, refrigerate and let stand for 2-3 days. Strain, reserving the liquid then place ingredients in a blender with 1/2 the liquid and blend to a smooth paste, adding more of the liquid if necessary. Remove and place into a glass jar and refrigerate until ready to eat. Mustard will keep for up to 2 weeks.