Details:
Level: Easy
Serves: 16 Portions
Cook for: 5 hours
Ingredients:
2 1/2Kg Boneless Pork Shoulder
3 tablespoon Olive Oil
2 teaspoon Spanish Paprika
2 teaspoon Mustard Powder
1 teaspoon Garlic Salt
1 teaspoon Onion Salt
To serve:
16 Burger Buns
Coleslaw (Optional)
Method:
- Heat oven to 150C (130C fan/gas 2). Rub the pork with 2 tablespoons of the olive oil. Heat a large non-stick pan and sear the pork on all sides until golden brown.
-
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper and brush all over the meat.
-
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hours or until almost falling apart.
-
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
-
Skim off the fat from the juices. Mix 125ml of the juices with 4 tablespoons of BBQ sauce and pour over the meat. Keep warm until serving, or reheat.
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To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw (if using), and sandwich together.
