Caroline Flack good friend of Olly Murs and co-host of Xtra Fractor likes a “Bit of pork buns and chips”.
What about pulled pork
Pulled pork, brioche rolls and apple slaw
Prep time:45 min, plus overnight marinade and dough prove Cook time:5 hrs Serves:6-8
For the slow-cooked pulled pork
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 1/2 tbsp smoked paprika
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp ground onion powder
- 3 tbsp soft brown sugar
- 2 tsp ground black pepper
- olive oil, for drizzling
- 2 kg bone-in pork shoulder
For the cooking spray
- 240 ml water
- 120 ml apple cider vinegar
- 80 ml ketchup
For the brioche buns (makes 4)
- 160 ml full fat milk
- 1 1/2 tsp dried yeast yeast
- 5 egg yolks, room temperature, lightly beaten
- 375 g plain flour, plus extra for dusting
- 30 g caster sugar
- 1 pinch ground allspice
- 150 g unsalted butter, diced and softened to room temperature, plus extra for greasing
- 1 egg, to glaze
For the cider vinegar barbecue sauce
- 180 ml cider vinegar
- 20 ml Dijon mustard
- 120 ml ketchup
- 80 g soft brown sugar
- 2 garlic cloves, crushed
- 1 tsp cayenne pepper
For the apple slaw
- 1/4 white cabbage
- 1 small red onion, finely sliced
- 1 stick celery, finely sliced
- 1 red-skinned apple, finely sliced
- 1 tbsp lemon juice
- 2 heaped tbsp mayonnaise
- 1 tsp wholegrain mustard
- 1 tbsp Greek or natural yogurt
5. Place the pork into the oven and cook for 8 hours for 2kg joint, covered with foil after 5 hours, basting every hour with the cooking spray and pan juices, until the pork is extremely tender and pulls easily from the bone when scraped at with a fork.
6. Remove the pork from the oven and leave to rest for 15 minutes in a warm place.
7. For the brioche buns: warm the milk in a small saucepan over low heat until lukewarm/37 degrees. Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
8. Whisk remaining milk with egg yolks in a bowl and set aside. Mix flour, sugar, allspice and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined.
9. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
10. Gradually add the butter to the dough while mixing. Mix until all the butter is incorporated then mix for a further 2 minutes.
11. Turn the dough out on a lightly floured surface. Knead until the dough becomes smooth and silky.
12. Place the dough in a greased bowl and cover with a cloth. Let the dough prove in a warm place until it doubles in size, approximately 1-1½ hrs.
13. Pre-heat oven to 180C/160C/gas 4. Line a baking sheet with parchment paper. Using a dough scraper, divide dough into 4 equal parts. Gently roll each into a ball and arrange 5cm apart on the baking sheet. Cover loosely with a cloth and leave to prove for a second time in a warm place for approx one hour/till doubled in size
14. Brush with beaten egg and bake in the centre of the oven for 20 minutes, until tops are golden. Transfer to a rack to cool completely.
15. For the cider vinegar barbecue sauce: place all ingredients with a splash of water into a saucepan, season with salt and pepper and warm gently until the sugar has dissolved. Serve in a small bowl
16. For the apple slaw: shred vegetables and combine with all other ingredients, Add salt to taste.
17. To serve: once the meat is rested remove from the bone with two forks and combine with some of the cider vinegar barbecue sauce. Season with salt and black pepper.
18. Pile the pork onto a serving board (add any juices from the roasting tray) and place the cut brioche, coleslaw and barbecue sauce in a small bowls alongside.