Recipe

South Carolina pulled pork bun with mustard barbecue sauce

Tender, succulent pork is shredded and combined with a zingy mustard barbecue sauce to create these delicious South Carolina pulled pork buns. These are a crowd favourite that will please all age groups - great for weekend drinks with friends.

May 31, 2015 2:00pm
  • 5 mins preparation
  • 4 hrs 10 mins cooking
  • Serves 8
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Ingredients

South carolina pulled pork buns with mustard barbecue sauce
  • 2 tablespoon olive oil
  • 2 kilogram pork neck (scotch)
  • 1 tablespoon garlic powder
  • 1 cup (250ml) chicken stock
  • 400 gram red cabbage, shredded finely
  • 1 large beetroot (200g), peeled, cut into matchsticks
  • 1/2 cup (80g) currants
  • 3/4 cup (225g) mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 8 brioche buns, split
Mustard barbecue sauce
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1/4 teaspoon chilli powder
  • 1 cup (280g) mild american mustard
  • 1/4 cup (70g) tomato sauce (ketchup)
  • 1 tablespoon worcestershire sauce
  • 1/2 cup (125ml) water
  • 1/4 cup (55g) caster (superfine) sugar

Method

South carolina pulled pork buns with mustard barbecue sauce
  • 1
    Preheat oven to 150°C.
  • 2
    Heat oil in a large, heavy-based casserole dish over high heat. Rub pork with garlic powder; season. Cook pork, in two batches if in two pieces, 2 minutes each side or until browned. Add stock; bring to the boil. Cover; cook in oven for 4 hours or until meat is very tender.
  • 3
    Meanwhile, make mustard barbecue sauce. Heat oil in a small saucepan over medium heat; cook onion, garlic and chilli powder for 5 minutes or until softened. Stir in mustard, sauces, the water and sugar; cook, stirring, for 10 minutes or until thickened slightly. Season.
  • 4
    Using two forks, shred pork into the cooking liquid. Discard any fatty pieces. Add 1½ cups of the mustard barbecue sauce to the shredded pork.
  • 5
    Combine cabbage, beetroot, currants, mayonnaise, vinegar and the water in a large bowl. Season to taste.
  • 6
    Fill brioche buns with pork and cabbage salad. Serve with remaining mustard barbecue sauce.

Notes

You could also use pork shoulder instead of pork neck (scotch). This recipe can be made to the end of step 3, up to a day ahead; refrigerate pork and sauce in separate airtight containers. Gently reheat pork before serving, adding a little extra stock if necessary to moisten it.

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