Bring this South Carolina classic to your kitchen with this easy and delicious and all-American BBQ favourite. Super tender, slow-cooked pulled pork inside a toasted sesame bun with crunchy red cabbage slaw definitely has to be the next recipe you try and perfect for a Summer barbecue in the garden. This recipe is a timeless classic, but with a twist. The spicy smoky BBQ sauce I serve alongside is really easy to make and it tastes better than anything you could get from a jar. These buns are always a hit and definitely a popular choice for anyone who tries it!
1.5 kg piece pork shoulder, boned and skin removed
3 tbsp olive oil
2 tsp paprika
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
Spicy & Smoky BBQ Sauce-
1 medium onion, finely diced
3 cloves garlic, finely chopped
Pinch of each chilli flakes, fennel seeds and cumin seeds
A few sprigs fresh thyme
1 x 400g can chopped tomatoes
1 tbsp tomato puree
Few drops tabasco (opt)
85g brown sugar
3 tbsp malt vinegar
2 tbsp Worcestershire sauce
To serve –
8 large burger rolls – To make your own: Brush plain rolls with butter, sprinkle with sesame seeds and toast in the oven for 5 minutes.
Red Cabbage Slaw
1. Combine the oil with the paprika, mustard powder, garlic salt and onion salt. Brush over the pork shoulder, pour a cup of water into the baking dish and cover with foil. Roast for 5 hours at 150 degrees C Fan or until falling apart. Baste every so often- to keep the meat really tender and moist.
2. For the BBQ sauce: Fry the onion in the oil until soft (5 minutes). Then add the garlic, pinch of chilli flakes, fennel seeds, cumin seeds and thyme and cook for another minute until fragrant. Then add the chopped tomatoes, tomato puree, tabasco, brown sugar, vinegar and Worcestershire sauce. Stir, then cover and simmer for 20-30 minutes. You should have a thick and glossy sauce- blitz once cooked if you want a smoother sauce.
3. Once the pork has cooked for the full 5 hours, take out of the oven and using two forks, shred the meat discarding any excess fat and skin. Mix through approx. 3/4 of the BBQ sauce (use as much or as little as you like). Place back in the oven for another 5-10 minutes to dry out a little or keep warm until serving.
Serve the pulled pork inside a warm toasted bun with the red cabbage slaw. Enjoy!