Pulled pork buns

Name: Pulled pork buns
Yield: 4
Ingredients: 5 large Garlic cloves, peeled and sliced; 1 Tbsp Cracked black pepper; 4 Tbsp Japanese soy sauce; 4 Tbsp Red wine vinegar; 2 Bay leaves; 1 Tbsp Extra virgin olive oil; 3 Tbsp Brown sugar; 400 ml Hot water; 2 Tbsp Tomato paste; 1 medium Carrot, peeled and sliced; 800 g Pork shoulder, belly cut, boned, cut into 5cm pieces (Main); 2 Beetroot, well washed; 1 Tbsp Cornflour, dissolved in 2 Tbsp cold water; 6 Baps, or hamburger buns, halved and warmed when needed (Main); 1 Baby cos lettuce, leaves separated; 1 ½ cups Sauerkraut; 3 large Gherkins, thinly sliced lengthways; 200 g Sour cream, I like the additive-free Cyclops brand

for 4 people

Tam West

Ray McVinnie

Chef and food writer

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This is peppery, falling-apart-tender braised pork shoulder stuffed into a bun with gravy, baby cos, sauerkraut, gherkins and sliced roasted beetroot. The pork takes two hours to cook but don’t be put off by that, it’s not like a risotto that needs constant attention — the oven does all the work while you relax.

This pork can be made in advance and reheated. I have also thrown it in the freezer and resurrected it successfully.

Ingredients

5 large	Garlic cloves, peeled and sliced
1 Tbsp	Cracked black pepper
4 Tbsp	Japanese soy sauce
4 Tbsp	Red wine vinegar
2	Bay leaves
1 Tbsp	Extra virgin olive oil
3 Tbsp	Brown sugar
400 ml	Hot water
2 Tbsp	Tomato paste
1 medium	Carrot, peeled and sliced
800 g	Pork shoulder, belly cut, boned, cut into 5cm pieces (Main)
2	Beetroot, well washed
1 Tbsp	Cornflour, dissolved in 2 Tbsp cold water
6	Baps, or hamburger buns, halved and warmed when needed (Main)
1	Baby cos lettuce, leaves separated
1 ½ cups	Sauerkraut
3 large	Gherkins, thinly sliced lengthways
200 g	Sour cream, I like the additive-free Cyclops brand

Directions

Heat the oven to 175C.
Put the garlic, pepper, soy sauce, vinegar, bay leaves, oil, sugar, hot water, tomato paste and carrot into a bowl and mix well so the tomato paste dissolves.
Put the pork into an ovenproof casserole and pour the above mixture over it. Cover tightly and place in the oven for 2 hours or until the pork can be pulled apart easily with a fork.
Put the beetroot in a dry roasting dish and place in the oven for an hour, or until tender when a skewer is inserted into the middle. Remove from the oven, cool, peel and slice. Reserve.
Remove the pork from the oven, uncover and lift the pork and carrots out on to a plate with a slotted spoon so the liquid remains in the casserole. Bring the cooking liquid to the boil. Whisk in the cornflour and water mixture so you have a creamy gravy. Remove from the heat.
Pull the pork into small pieces with two forks and add to the gravy. Mix well.
To make one bun, place the bottom of a warm bap on a clean surface. Place some lettuce, sliced beetroot andsauerkrauton top. Pile some of the pork on top. Add a couple of gherkin slices and some sour cream. Top with the top of the bap and serve. Repeat for the other baps.