Perfectly sumptuous succulent slow roasted BBQ braised pulled pork seasoned in my not so top secret dry rub and finished off with a basting of my BBQ sauce which just adds that Mmmmm sound of this is so good when eating. These always receive a grand welcome in my home and require more standing around than actual hands on cooking time.
Prep time 15 minutes / Cooking time un-attended 3-4 hrs / Serving time 10-15 minutes
If you can marinate the meat for 24hrs even better
Ingredients
(Serves 6 + leftovers)
(Great for tacos, burritos and wraps)
2-3kg pork shoulder
3 slider buns per person
2 carrots rough chopped
1 onion quartered
1 leek halved
2 sticks celery rough chopped
3ltr coke cola
2 red chillies whole
1 tsp sea salt
1 tsp black peppercorns
Water
8 tbsp BBQ Dry Rub
(recipe below)
Pork Butt BBQ Dry Rub
(this is also great on chicken)
2 tbsp sea salt (Himalayan)
1 tbsp ground black pepper
2 tbsp onion powder
1 tbsp dry mustard
1 tbsp chilli powder
1 tbsp ground red pepper
1 tbsp ground cumin
2 tbsp paprika
2 tbsp granulated garlic
1 cup dark brown sugar
Coleslaw
2 carrots julienned
1/2 white cabbage finely sliced
1/4 red cabbage finely sliced
1 red onion finely sliced
4 tbsp mayonnaise
If you want to make your own quick mayo, recipe below, combine all ingredients and season with salt and white pepper if needed.
Mayonnaise
3 egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar
1 pinch of sea salt and black pepper
300ml organic rapeseed oil
Making Mayo In Minutes
Simple and quick to make, place the egg yolks, Dijon, white wine vinegar, salt and pepper in a deep bowl with 20ml of oil, whisk together, then slowly drizzle in the oil while continuously whisking, once your mayo emulsifies and becomes a gorgeous silky thick mixture, you can speed up the intake of oil. This will keep for a week in an air tight container in the fridge if it lasts that long!
The Pork Butt
If you are able to marinate the meat in the dry rub and coke cola over night it will intensify the deep BBQ flavour but no worries if not, rub the pork generously all over with the BBQ rub, place the pork in a deep roasting tin along with the carrots, onion, celery, leeks, salt, pepper and chillies then pour in all the coke cola, top up with water to cover the meat and then cover the tin with foil and leave in the fridge over night, if not doing this then when ready to cook place the roasting tin un-covered in the oven at 200 degrees for 30 minutes, then cover the pork with foil and lower the oven temperature to 160 degrees, leave the pork to slowly cook for approx 3 1/2 hours.
When your cooking time is up to check that the pork is super tender, take a fork and push in to the shoulder then pull down if the pork gently pulls away with ease, it is cooked. Remove the pork from the cooking stock and place on a large plate, keep the pan with all the stock to one side for now, take the pork, remove the skin and fat and discard, break down the pork slightly with your hands and pop back in to the roasting pan with all the BBQ stock and leave the pork to absorb the gorgeous braising stock liquor for ten minutes or so, drain the liquor off through a sieve in to a jug and then measure one litre in to a saucepan ready to make the BBQ sauce.
To Make The Quick BBQ Sauce
Add the rest of the BBQ sauce ingredients to your stock saucepan bring to a simmer and reduce until thick, taste and adjust the flavour with more tomato ketchup and brown sugar if needed.
1ltr of pork cooking stock
1 cup dark brown sugar
1/2 cup tomato ketchup
2 tbsp lemon juice
1 diced chipotle pepper
When ready to serve place the pulled pork in the hot BBQ sauce and stir thought well, load each slider bun generously with the pork and top with the crunchy creamy coleslaw, give three sliders per person and enjoy.
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