10 Hour Pulled Pork Buns with Barbecue Sauce

Pulled Pork Burgers

















The storms are still howling outside. We’ve had rain, snow and hail this week – pretty grim. Mind you, I’ve been working so hard I’ve hardly noticed. Until the weather improves soon the furthest I’m going to move will be from my sofa to the kitchen – and very nice that will be too 🙂

I’ve been enjoying reading cooking blogs for ages now – sometimes I don’t cook anything specific after reading them – but I always get ideas. Rachel at wellwornwhisk posted this penne with buttery courgettes a while back, and very nice it is too – but I only made it a couple of months ago! It did make me start to be more creative with simple pasta dishes – if you get real fresh pasta they’re absolutely delish! I’ll share my sausage and lemony leek pasta soon – and also my lovely mum’s smoked salmon and leek pasta which is absolutely my most favouritest pasta dish ever 🙂

But yesterday I turned to the burger (again). There’s been a pulled pork craze for a while now. Why is that? Dunno – but it’s so delicious and one of the quickest dinners there is in terms of the prep. I put this in at 9am on a Saturday and by 7 it was ready. It probably could have stayed in there a little longer too.

Sometimes c sauce can be a bit sweet and then masks the flavour of the pork. My version is an amalgamation of various different recipes I’ve tried. I think the caramelised onions are key though – and does that mean that’s an extra veg in this dish?…


10 Hour Pulled Pork Buns with barbecue Sauce
(feeds 4 generously)

For the barbecue sauce:
2 onions, chopped
4 large cloves of garlic, chopped
a splash of olive oil
6 tablespoons tomato ketchup
2 tsp malt vinegar (or to taste)
1 tsp dark brown sugar (or to taste; optional)

For the pork:
1.5k shoulder of pork
2 onions, quartered
salt and pepper
soft white buns and salad, to serve

Method – the barbecue sauce
1. Soften the chopped onions and garlic (and sugar, if using) in olive oil on a low heat for around 20 minutes until they are golden and blackening round the edges slightly – this blackening adds a lovely smokiness to the sauce.
2. Once cooled slightly, add the rest of the ingredients and blend.

Method – the pork
1. Preheat the oven to 125 degrees.
1. Remove the skin from the pork. If you use a very sharp knife (I used a small serrated knife) this will be easy. Make sure you leave plenty of the fat – this will baste the pork while it looks and keep it lovely and moist. Score the fat all over.
2. Season well with salt and pepper and add a splash of water.
3. Cover the bottom of an oven proof dish with the quartered onions and add a splash of water.
4. Sit the pork on top, and add a splash of water to the dish.
4. Wrap the dish in two layers of foil and cook for 9 hours, after which time it will be easy to tear apart with two forks. You can have a little check up if you like every few hours – but it really will just sit there happily until it’s done!
5. Place into buns with the onions from the dish – and slather on the barbecue sauce.
6. Serve with a salad.

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