Pulled pork buns with classic slaw
SERVES 10 // PREP TIME 20 MINS // COOK 5½ HRS (PLUS BRINING, CHILLING)Primed for stuffing into rolls with a classic coleslaw, this pork
is the do-ahead dish that keeps on giving. Think of it as batch
cooking for the summer holidays. A throw-in-the-oven-and-go-
to-the-beach affair to keep on standby, give it a little extra char
on the barbecue, or in a hot oven or wood-fired oven. Brining
the pork isn’t strictly necessary, but it will season the meat
thoroughly and help prevent it from drying out. Start this recipe
a day ahead to brine the pork.1 small boneless pork
shoulder (about 3.5kg)
10 white bread rolls
Mayonnaise or mustard,
for spreading
Hot sauce or barbecue
sauce, to serve
BRINE
400 gm cooking salt
50 gm caster sugar
3 juniper berries
1 fresh bay leaf
2 tsp black peppercorns
CLASSIC SLAW
220 gm mayonnaise
150 ml buttermilk
2 tbsp white wine vinegar
½ large cabbage, thinly sliced
2 carrots, cut into julienne
1 white onion, thinly sliced
2 spring onions, thinly sliced1 For brine, combine salt, sugar
and 1 litre of water in a large
saucepan over high heat and
stir to dissolve salt. Transfer to
a large non-reactive container
(see cook’s notes p152), add
5 litres of water and remaining
ingredients, then refrigerate to
chill. Submerge pork in brine
and refrigerate (overnight).
Drain pork and refrigerate
until needed (up to 2 days).
2 Preheat oven to 150°C. Place
pork in a roasting pan, cover
tightly with foil and roast, turning
occasionally, until pork is very
tender (4½-5 hours). Refrigerate,
still covered, until needed (keep
for up to 2 days). Before serving,
increase oven to 200°C and
roast pork, uncovered, until
golden andcaramelised at
the edges (30 minutes). Cool
pork briefly, then shred with
2 forks and mix in a bowl with
some pan juices.
3 For slaw,whisk mayonnaise,
buttermilk and vinegar in a
large bowl to combine, add
remaining ingredients, season
to taste and toss to coat.
Refrigerate for 1 hour to
soften before serving.
4 Spread bread rolls with
mayonnaise or mustard and
top with slaw, pulled pork
and hot sauce to serve.Fig, watermelon
and jamón salad
SERVES 6 // PREP TIME 10 MINSRipe figs and watermelon
scream summer, and this
simple salad, with jamón
and Manchego, shows them
in their best light.Pictured p87.6 figs, cut into wedges
600 gm watermelon, thinly
sliced and cut into rough
triangles
6 slices jamón Ibérico
Basil leaves and thinly
sliced Manchego, to serve
HONEY DRESSING
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tsp honey1 For honey dressing,
shakeingredients in a sealed
screw-topjar to combine
and season to taste.
2 Arrange figs, watermelon
and jamón on a platter. Top with
basil and Manchego, season to
taste, and drizzle with dressing
to serve.➤Primed for stuffing
into rolls with a
classic slaw, this
pulled pork is the
do-ahead dish that
keeps on giving.90 GOURMET TRAVELLER