Barbeque pork and coleslaw baps
Everyone will fall in love with these pork and coleslaw baps. Enjoy mouth-watering barbeque-covered pulled pork, crunchy coleslaw and a soft brioche bun. With no tricky measurements or complicated techniques, this delicious recipe couldn't be simpler to make.
For the pulled pork
- 1kgpork shoulder
- 200gbarbeque sauce
For the coleslaw
- 250gwhite cabbage, shredded
- 100gcarrot, peeled and grated
- 50gonion, peeled and thinly sliced
- Salt to season
- 4brioche baps
- Remove the pork shoulder from any netting or string. Lay the meat out evenly in a large, deep baking tray.
- Pour the water into the tray so that it comes to around a third of the way up the meat. Season well with salt then cover tightly with foil or a lid.
- Place in the oven at 160°C for 3 hours, checking every hour to ensure plenty of liquid remains. Top up with more water if required.
- Remove from the oven and leave it covered to rest for 30 minutes.
- For the coleslaw: Combine the shredded cabbage, grated carrot and sliced onion together in a bowl. Add in the mayonnaise and stir through the vegetables. Taste and season as needed.
- For the pulled pork: Carefully tip the liquid from the roasting tray into a jug and skim off any excess fat. Remove the skin and as much of the top layer of fat as you can. You can keep this and bake in a hot oven to make crackling if you like. Discard any other inedible pieces of gristle or fat. Shred the meat in the tray using two forks to pull it apart.
- Add the barbeque sauce to the pork, along with as much of the cooking juices as you need to give the pork some extra moisture.
- To serve, cut your roll in half and place a portion of the cooked pork in the barbeque sauce on one half of the roll. Top with a portion of coleslaw and place the other half of the roll on top.