Recipes

Pulled Pork Buns

Prep time 30 minutes Cook time 4 hours

Serves 8 people

Recipe by Adrian Richardson.

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Ingredients

  • 1.5kg pork shoulder
  • Pinch salt

Spice rub

  • ½ cup brown sugar
  • 2 tablespoons dried chilli flakes
  • 2 tablespoons smoked paprika
  • 2 tablespoons cayenne pepper
  • 2 ½ tablespoons garlic powder
  • 2 ½ tablespoons onion powder
  • 2 tablespoons coconut sugar
  • 2 tablespoons dried cumin
  • 2 tablespoons cracked black pepper

Salsa

  • 2 spring onions, greens finely sliced
  • ½ red onion, diced
  • 1 jalapeno, diced
  • 1 bunch coriander
  • 1 punnet cherry tomatoes, halved
  • 1 lime, juice
  • 200ml sour cream
  • Pepper
  • 1 tsp extra virgin olive oil
  • 1 tsp toasted sesame seeds
  • Pinch spice rub
  • 6-8 brioche buns, toasted

Method

  1. 1.
    Preheat the oven to 160°C
  2. 2.
    Mix all of the ingredients for the spice rub in a bowl, this stores well in a glass jar
  3. 3.
    Open the pork shoulder, carefully use your knife to make incisions. Season both sides of the pork with salt. Cover the pork with the spice rub (about 2-3 tablespoons)
  4. 4.
    Place 2 sheets of baking paper in the tray, wrap the pork so that it’s fully enclosed in the baking paper. Pour ¾ of a cup of water into the bottom of the tray. Cook the pork in the oven for 4 hours
  5. 5.
    Combine all of the ingredients for the salsa in a bowl, stir until everything is combined
  6. 6.
    Once the pork is cooked, use 2 forks to shred the pork. Place a generous amount of pork on a toasted bun, add salsa and top with the bun lid