SPICED KETCHUP RECIPES

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PULLED PORK RECIPE - BBC FOOD



Pulled pork recipe - BBC Food image

Donal's pulled pork recipe is perfect for a crowd and easy to make. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. With sweet potato fries and spicy coleslaw, this American classic is complete.

Provided by Donal Skehan

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 26

1kg/2lb 4oz boneless pork shoulder
4 floury bread rolls, to serve
1 large onion, finely chopped
8 garlic cloves, roughly chopped
1½ tsp Tabasco
½ tsp coriander seeds
2 tbsp English mustard powder
2 tsp paprika
6 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tbsp treacle
75g/2¾oz dark brown sugar
sea salt
3 sweet potatoes, cut into thin chips
1 tbsp vegetable oil
2 tsp Cajun seasoning
few fresh thyme sprigs
3 tbsp buttermilk (or plain yoghurt)
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 garlic clove, finely chopped
3 carrots, peeled and grated
½ head white cabbage, finely shredded
½ head red cabbage, finely shredded
6 spring onions, thinly sliced
salt and freshly ground black pepper

Steps:

  • To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.
  • Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.
  • Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.
  • Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.
  • When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.
  • For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.
  • Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.

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