Pulled Pork Buns
Serves 6-8
Time 4 hours 30 minutes
Ingredients
1.5kg pork shoulder
Pinch salt
Spice rub
½ cup brown sugar
2 tbsp dried chilli flakes
2 tbsp smoked paprika
2 tbsp cayenne pepper
2 ½ tbsp garlic powder
2 ½ tbsp onion powder
2 tbsp coconut sugar
2 tbsp dried cumin
2 tbsp 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 dry rub
6-8 brioche buns, toasted
Method
Preheat the oven to 160°C.
Mix all of the ingredients for the spice rub in a bowl, this stores well in a glass jar.
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).
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.
Combine all of the ingredients for the salsa in a bowl, stir until everything is combined.
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.