Recipe: Pulled Pork Buns with Apple Slaw (Braising Method)
So, for this recipe, I used pork shoulder and braised it on low heat for 2 hours. By the time you are done, there will only be a few tablespoonfuls of braising liquid left. Allow the pork to cool and then shred. I made some apple slaw and barbecue sauce to go with the pulled pork buns and it was delish! Will definitely be making this again.
Pulled Pork Buns with Apple Slaw
Recipe by Baby Sumo
Preparation time: 15-30 minutes
Cooking time: 2 minutes
Makes 5
Ingredients
5 burger buns
Butter or margarine, for spreading
For the pulled pork
2. Remove pork from pot. Allow to cool and then shred.
Note: cut the pork into half if it’s too “tall”, so that it is immersed in the braising liquid.
For the barbecue sauce
3 tbsp ketchup
1/2 tsp apple cider vinegar
1/2 tsp brown sugar
1. Remove bay leaf from braising liquid. Crush the garlic with the back of your spoon. Add ketchup, apple cider vinegar and sugar and simmer over low heat for 5-10 mins. Taste and add more ketchup or sugar as required.
2. Return pulled pork to sauce and toss.
For apple slaw
2-3 tbsp Mayo
1/2 tsp brown sugar
1/2 tsp apple cider vinegar
Salt
2 cup cabbage, very thinly sliced
1 juicy apple, julienned
5 walnut, roughly chopped
1/2T raisins
1. Place mayo, apple cider vinegar and brown sugar in a bowl and mix well. Season with some salt, then toss cabbage, apple, walnuts and raisins in.
To assemble:
1. Spread some butter on halved buns. Lightly toast under grill for 1-2 mins.
2. Top with pulled pork and apple slaw. Enjoy!
For the pulled pork
600g pork shoulder
600ml boiling water
2tsp smoked paprika
1 tsp cumin
2-3 cloves garlic, peeled and crushed
2 bay leaves
2 tsp Worcestershire sauce
Freshly ground black pepper
I tsp mirin
1. Place all ingredients in a cast iron pot. Bring to boil, then simmer / braise on low heat for 2 hours. There should be about a few tablespoonfuls of braising liquid left.
600ml boiling water
2tsp smoked paprika
1 tsp cumin
2-3 cloves garlic, peeled and crushed
2 bay leaves
2 tsp Worcestershire sauce
Freshly ground black pepper
I tsp mirin
1. Place all ingredients in a cast iron pot. Bring to boil, then simmer / braise on low heat for 2 hours. There should be about a few tablespoonfuls of braising liquid left.
2. Remove pork from pot. Allow to cool and then shred.
Note: cut the pork into half if it’s too “tall”, so that it is immersed in the braising liquid.
For the barbecue sauce
3 tbsp ketchup
1/2 tsp apple cider vinegar
1/2 tsp brown sugar
1. Remove bay leaf from braising liquid. Crush the garlic with the back of your spoon. Add ketchup, apple cider vinegar and sugar and simmer over low heat for 5-10 mins. Taste and add more ketchup or sugar as required.
2. Return pulled pork to sauce and toss.
For apple slaw
2-3 tbsp Mayo
1/2 tsp brown sugar
1/2 tsp apple cider vinegar
Salt
2 cup cabbage, very thinly sliced
1 juicy apple, julienned
5 walnut, roughly chopped
1/2T raisins
1. Place mayo, apple cider vinegar and brown sugar in a bowl and mix well. Season with some salt, then toss cabbage, apple, walnuts and raisins in.
To assemble:
1. Spread some butter on halved buns. Lightly toast under grill for 1-2 mins.
2. Top with pulled pork and apple slaw. Enjoy!
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