BBQ Pulled Pork Sandwich2015-02-18
- Servings : 8
- Prep Time : 25m
- Cook Time : 4:30 h
- Ready In : 4:55 h
This recipe screams out summertime! Slow cooked pork that falls off the bone and cooked with a delicious smokey BBQ sauce. This braai time favourite is irresistible!
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp each, mustard powder and smoked paprika
- 1 ½ -2kg pork shoulder, boned with rind attached and tied
- 140g tomato sauce
- 4 tbsps red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsps brown sugar
- 8 bread rolls, and coleslaw, to serve
Heat oven to 160°C. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices.
Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead – simply cover the tray in foil and chill until ready to braai.
Light the braai. In a bowl, mix the tomato sauce, vinegar,Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 minutes until thick and glossy. Remove the bay leaves and pour the sauce into a food processor ; blitz until smooth. Smear half the sauce mixture over the meat.
Once the braai flames have died down, put on the pork, skin-side down. Cook for 15 minutes until nicely charred, then ip over and cook for another 10 minutes.The meat will be very tender, so be careful not to lose any between the bars.
Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 minutes until nicely charred.
Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat.
Toast the bread rolls on the braai and pile the shredded pork into rolls and serve with extra sauce and a generous amount of coleslaw.