BBQ pulled pork sandwich
BBQ pulled pork sandwich could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains approximately 23g of protein, 9g of fat, and a total of 225 calories. This recipe serves 8. For 93 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 482 people found this recipe to be tasty and satisfying. Plenty of people really liked this American dish. It is brought to you by BBC Good Food. It works well as a main course. Head to the store and pick up bay leaves, worcestershire sauce, onions, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 55 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, you might also like recipes such as BBQ Pulled Pork Sandwich, BBQ Pulled Pork Sandwich, and BBQ Pulled Pork Sandwich.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 270 minutes
Ingredients:
3 bay leaves
3 tbsp soft dark brown sugar
1 tbsp each mustard powder and smoked paprika
2 onions, sliced
1½ -2kg 3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this)
4 tbsp red wine vinegar
140g tomato ketchup
1 tbsp Worcestershire sauce
Equipment:
oven
bowl
aluminum foil
food processor
baking pan
Cooking instruction summary:
Heat oven to 160C/140C fan/gas 3.Scatter the onions and bay leaves in thebottom of a large roasting tin. Mix themustard powder, paprika and 1 tspground black pepper with a good pinchof salt. Rub this all over the pork, makingsure you rub it into all the crevices.Place the pork, rind-side up, on top ofthe onions. Pour 200ml water into thebottom of the tin, wrap well with foil andbake for 4 hrs. This can be done up to2 days ahead – simply cover the tray infoil and chill until ready to barbecue.Light the barbecue. In a bowl, mix theketchup, vinegar, Worcestershire sauceand brown sugar. Remove the pork fromthe tin and pat dry. Place the roasting tinon the hob, pour in the ketchup mixtureand bubble vigorously for 10-15 mins untilthick and glossy. Remove the bay leavesand pour the sauce into a food processor;blitz until smooth. Smear half the saucemixture over the meat.Once the barbecue flames have dieddown, put on the pork, skin-side down.Cook for 15 mins until nicely charred, thenflip over and cook for another 10 mins. Themeat will be very tender, so be careful notto lose any between the bars. Alternatively,heat a combined oven-grill to high, placethe pork on a baking tray and cook eachside for 10-15 mins 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 chunkypieces. Add 3-4 tbsp of the barbecuesauce to the meat and toss everythingwell to coat. Pile into rolls and serve withextra sauce and a little coleslaw.
Step by step:
1. Heat oven to 160C/140C fan/gas 3.Scatter the onions and bay leaves in thebottom of a large roasting tin.
2. Mix themustard powder, paprika and 1 tspground black pepper with a good pinchof salt. Rub this all over the pork, makingsure you rub it into all the crevices.
3. Place the pork, rind-side up, on top ofthe onions.
4. Pour 200ml water into thebottom of the tin, wrap well with foil andbake for 4 hrs. This can be done up to2 days ahead – simply cover the tray infoil and chill until ready to barbecue.Light the barbecue. In a bowl, mix theketchup, vinegar, Worcestershire sauceand brown sugar.
5. Remove the pork fromthe tin and pat dry.
6. Place the roasting tinon the hob, pour in the ketchup mixtureand bubble vigorously for 10-15 mins untilthick and glossy.
7. Remove the bay leavesand pour the sauce into a food processor;blitz until smooth. Smear half the saucemixture over the meat.Once the barbecue flames have dieddown, put on the pork, skin-side down.Cook for 15 mins until nicely charred, thenflip over and cook for another 10 mins. Themeat will be very tender, so be careful notto lose any between the bars. Alternatively,heat a combined oven-grill to high, placethe pork on a baking tray and cook eachside for 10-15 mins until nicely charred.Lift the pork onto a large plate or tray.
8. Remove string and peel off the skin.Using 2 forks, shred the meat into chunkypieces.
9. Add 3-4 tbsp of the barbecuesauce to the meat and toss everythingwell to coat. Pile into rolls and serve withextra sauce and a little coleslaw.
Nutrition Information:
covered percent of daily need
