22 June 2014 / No Comments

BBQ pulled pork buns

Most days I enjoy effortless meals, ideally the ones I can prepare quickly, so my poor stomach doesn’t have to rumble forever.Some foods, however, need more attention, more time and more love…It needs to be looked after…The recipe I’m posting today takes time….a lot of time…especially if you decide to make your own buns and BBQ sauce as well.But it is worth waiting and I assure you nothing tastes better than a slow cooked, home made meal shared with people we love 🙂 And when you shove the meat in the oven there is always time to read a good book(Yes!That’s me!)


for 12

Preparing time: 5 hours and 20 minutes(please don’t be put off  – all worth it :))


12 buns
2 kg boneless pork sholder
3 tbsp olive oil
3 tbsp paprika
3-4 garlic cloves, crushed
80ml BBQ sauce
salt, pepper, freshly grounded

INGREDIENTS for cabbage slaw

¼ head red cabbage, thinly sliced
¼  head white cabbage, thinly sliced
1 small carrot, thinly sliced
Juice from ¼ – ½ lemon
5-6 TBSP natral yoghurt or mayo
salt, pepper, freshly grounded

1.Preheat the oven to 150 C/130C fan/GAS 2
2.Rub the pork with olive oil and sear it in a pan until brown.
3.Place the meat on a wire rack in a roasting tin. Mix the paprika, garlic,salt and pepper and a little bit of water to make a smooth paste. Brush it all over the meat. Add 1 cup of water into a roasting tin, cover tightly with foil and cook for 5 hours or until falling apart.
4. Drain the juices from the meat, skimming the fat. Shred the pork using two forks and discard the ramaining fat.
5.Mix 125ml of the juices with 80ml bbq sauce and pour it over the meat.Serve warm.
In the meantime:

Mix the cabbages and carrot, both finely chopped and sprinkle some salt over it. Leave for couple of minutes.Press it lightly with your hands(It’s to make it softer). Mix the yoghurt(or mayo) with lemon juice and pepper. Add to the cabbage.Mix. Voila!
Half the buns, pile the meat over the bottom half, cover with cabbage slaw, and the top half of the bun.Ta dah!Enjoy slowly 🙂

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