Slow-roasted BBQ pulled pork

Ingredients

• 1 kg boneless pork butt
• 1 tbsp canola oil
• 1 tbsp Dijon mustard
• 30 g brown sugar
• 2 tsp smoked paprika
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp ground cumin
• 1 pinch ground cayenne pepper
• 10 g fine salt
• 1 tsp ground black pepper
• 80 ml apple cider vinegar
• 120 ml cloudy apple juice
• 1 tbsp Worcestershire sauce
• 200 ml smoky barbecue sauce
• 4 pieces brioche burger buns
• 300 g ready-to-serve coleslaw
• 8 slices sliced sweet and sour pickles

Method

1. Carefully pat the pork dry, then massage it with the oil and mustard until the entire surface is slightly sticky.
2. Mix the brown sugar, smoked paprika, granulated garlic, granulated onion, cumin, cayenne, salt, and pepper, then generously rub the meat until it forms an even spice crust.
3. Let the meat rest covered in the refrigerator until the spices moisten and flavor the surface; it should smell distinctly smoky, sweet, and peppery.
4. Place the meat in an ovenproof Dutch oven, pour the apple cider vinegar, apple juice, and Worcestershire sauce around it, then cover tightly.
5. Bake in a low oven until the meat is very tender, the fat has melted, and a fork goes in with no resistance.
6. Uncover the Dutch oven at the end of cooking and continue until the top is darker, slightly caramelized, and the juices are more concentrated.
7. Remove the meat, let it rest until it can be handled, then pull it apart with two forks, removing any large pieces of unmelted fat.
8. Mix the pulled pork with some of the defatted cooking juices and the smoky barbecue sauce until the meat is glossy, moist, and well coated.
9. Reheat gently if needed, then serve in the brioche buns with the coleslaw and sweet and sour pickles.

Nutrition

Per serving

Energy

844.3 kcal

Protein

49.52 g

Carbohydrate

49.19 g

Fat

48.54 g

Fibre

5.73 g

Calcium

63.7 mg

Iron

2.5 mg

Magnesium

27.33 mg