Slow Cooked Pulled Pork Bun
with smoked BBQ sauce, cheddar, mayo, mustard & purple slaw
1.5kg pulled pork
1kg ripe tomatoes, chopped
1 packet Knorr Tomato Soup
250g onions, chopped
250g green apples, peeled and chopped
250g char-grilled red peppers
250ml cider vinegar
25g smoked paprika
250g light muscovado sugar
4-6 brioche buns
Maille Dijon Mustard
Thick sliced cheddar
1 large red cabbage, shredded
1 large red onion, shredded
1 red pepper, deseeded and thinly sliced
250ml Hellmann’s Smokey BBQ sauce
10ml Tabasco sauce
Salt and pepper
To make the sauce, place all the ingredients except the muscovado sugar in a stainless steel pan and bring to a gentle simmer. Continue to cook at a simmer for 2 hours. Return the mixture to the pan with the muscovado sugar and cook for 30 minutes or until thickened, stirring regularly to prevent catching. Blend until smooth.
Put the cabbage, onion & red pepper into a large bowl. Mix the Hellmann’s Smokey BBQ sauce with the Tabasco sauce and pour over the vegetables. Combine thoroughly and season to taste.
Heat the pulled pork in a sauce pan with 2 tablespoons Hellmann’s Smokey BBQ sauce, place on the burger bun and top with the cheddar. Place in a heated oven until the cheese melts and finish with the slaw, mustard and mayo. Serve.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.