PULLED PORK BUNS RECIPE WITH CLASSIC SLAW | GOURMET TRAVELLER
This pork is the do-ahead dish that keeps on giving. Brine the meat first for tender, juicy results; then stuff into a bun with some classic coleslaw.
Provided by Lisa Featherby
Total Time 5 hours 50 minutes
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Yield Serves 10
Number Of Ingredients 16
Steps:
- 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, 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).
- 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.
- 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.
- Spread bread rolls with mayonnaise or mustard and top with slaw, pulled pork and hot sauce to serve.
Nutrition Facts : ServingSize Serves 10
PULLED PORK-STUFFED MILK BUNS RECIPE BY TASTY
Here's what you need: water, whole milk, bread flour, bread flour, sugar, salt, instant yeast, whole milk, unsalted butter, large egg, vegetable oil, pulled pork, large egg
Provided by Julie Klink
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
- Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
- In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
- Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
- Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
- Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
- Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the buns with the egg and milk mixture.
- Bake the buns for 25 minutes, or until golden brown.
- Let the buns sit in the pan for 10 minutes.
- Invert the buns onto a serving plate, and pull apart.
- Enjoy!
Nutrition Facts : Calories 323 calories, CarbohydrateContent 45 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 11 grams, SugarContent 8 grams
More about "pulled pork bun recipes"
CROCK POT OLD SOUTH PULLED PORK ON A BUN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 115 minutes
Calories 704.9 per serving
- The 150 Best Slow Cooker Recipes J Finlayson.
WHAT ARE THE BEST BUNS FOR PULLED PORK SANDWICHES? – THE ...
From thekitchencommunity.org
Reviews 4.9
MAPLE PULLED PORK BUNS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 05 hours 55 minutes
Category Appetizers
Calories 358 calories per serving
- Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables., On a lightly floured surface, roll 1 loaf dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half the pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut sides down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°. , Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.
PULLED PORK BRIOCHE BUNS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 495 calories per serving
Cook the pulled pork according to packet instructions, but keep the sauce sachet to one side.
Whilst the pork is cooking, cut the tomatoes into thick slices. Heat a griddle and sear the tomatoes.
Halve the brioche buns and sear the cut faces on the griddle or grill for a few moments until golden.
Remove the pork from the oven and ‘pull’ off 225g for the burgers. Heat the bbq sauce in a small saucepan until piping hot.
Place half a burger bun on a plate and top with tomatoes and lettuce. Pile on the pork and top with coleslaw and beetroot. Drizzle some sauce over your burger. Top with the remaining burger half and serve.
PULLED PORK AND COLESLAW ROLLS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 15 minutes
Calories 587 calories per serving
Put the grated carrot and apple in a bowl along with the lemon juice and zest, cabbage, onion, mayonnaise, yogurt and Dijon mustard. Season with black pepper and mix together. Stir through the parsley.
Slice the rolls in half and fill with the shredded pork and coleslaw. Drizzle over the sauce, then sandwich together. Serve any remaining coleslaw in a bowl on the side.
PULLED PORK ON A BUN | RECIPES | BROIL KING®
From broilkingbbq.com
SLOW COOKER - ASIAN STYLE PULLED PORK BAO BUNS - VJ COOKS
From vjcooks.com
HOMEMADE HAMBURGER BUNS FOR PULLED PORK SANDWICHES - THE ...
From thecookiewriter.com
THE 3 BEST ROLLS FOR PULLED PORK: SOFT AND ... - RECIPE RECON
From reciperecon.com
PULLED PORK WITHOUT THE BUN? 10 IDEAS TO GET RID OF THE ...
PULLED PORK BUNS - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
SLOW COOKER PULLED PORK BUNS RECIPE - BBC FOOD
From bbc.co.uk
TANGY ASIAN BBQ PULLED PORK BUNS - GARLIC & ZEST
From garlicandzest.com
PULLED PORK BAO BUNS - CHOPSTICK CHRONICLES
From chopstickchronicles.com
SIDE DISHES FOR PULLED PORK ON BUN - ALL INFORMATION ABOUT ...
From therecipes.info
PULLED PORK | KING ARTHUR BAKING
From kingarthurbaking.com
15 BEST SIDE DISHES FOR PULLED PORK | ALLRECIPES
From allrecipes.com
ASIAN PULLED PORK BAO BUNS - TAYLAH'S KITCHEN
From taylahskitchen.com
SOUTHERN PULLED PORK BUNS (BAO) RECIPE ON FOOD52
From food52.com
PULLED PORK EGG ROLLS RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com