Spicy BBQ pork buns with kohlrabi slaw
Slow cooking is the best way to get juicy melt in the mouth pork shoulder. These succulent pork buns are seriously tender and the perfect weekend crowd pleaser
- 2kg boneless pork shoulderskin and most of the fat removed
- vegetable oil
Dry rub
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 2 tbsp hot smoked paprika
- 1 tbsp black pepper
Spicy BBQ sauce
- 150ml tomato ketchup
- 100ml red wine vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 75g brown sugar
- 1 tbsp mustard powder
Kohlrabi slaw
- 1 apple-sized kohlrabipeeled and shredded
- 1 green applecored and cut into matchsticks
- 1/2 red onionfinely sliced
- 1 tbsp soured cream
- 1 tbsp mayonnaise
- a squeeze of juice lemon
To serve
- soft white rolls
- soft lettuce
Nutrition: per serving
- kcal510low
- fat18.5g
- saturates4.8g
- carbs38.5g
- sugars17g
- fibre2.8g
- protein46g
- salt3g
Method
step 1
Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the pork.
step 2
Cover and chill for at least 4 hours, but preferably overnight.
step 3
Heat the oven to 220C/fan 200C/gas 7.
step 4
Put the pork in a large casserole, drizzle with 2 tbsp oil and cook, uncovered in the oven, for 30 minutes.
step 5
Turn the oven down to 160C/fan 140C/gas 3, cover the pork with a lid then cook for 3.5 hours, or until the meat is falling apart.
step 6
Pour off the fat from the casserole, then add the barbecue sauce to the meat and cook, uncovered, for 20 minutes until sticky and glazed.
step 7
Toss the slaw ingredients together. Shred the meat into chunks and toss through the sauce. Pile into buns with soft lettuce and the slaw.
step 8
Meanwhile, to make the BBQ sauce, put all of the ingredients in a small pan and simmer for 10 minutes.