Gourmet pulled pork buns
Got a crowd to feed for the footy finals? These delicious pulled pork buns will be a hit with everyone. Slow cooking will produce the best results, so put the pork on to cook in the morning and by the time the first ball is bounced your tender, melt-in-your-mouth pork will be ready to serve.
How long will it take?
6 hours
What’s the serving size?
Serves 12
What do I need?
- 2kg pork shoulder
- 1 brown onion, roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp ginger, grated
- 1 stalk lemongrass, bruised
- ½ cup char sui sauce
- ½ cup rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 12 bread rolls
For the salad
- 1 bag Houston Farm Mesclun Salad
- 1 red onion, finely diced
- 1 red capsicum, finely diced
- 1 carrot, finely diced
How do I make it?
- Preheat oven to 150C.
- In a roasting tray, place chopped brown onion and lemongrass and place pork on top.
- Combine garlic, ginger, char siu, rice wine vinegar, soy sauce and sugar in a bowl and mix well.
- Pour sauce over the pork and cover with foil.
- Cook for 5 ½ hours or until the pork is tender and ready to pull apart.
- Remove from oven and place pork onto a tray that will collect juices when the pork is pulled apart.
- Use two forks to gently pull the meat apart. When all the meat is shredded, mix it in with the juices to keep moist. Cover with foil and keep warm.
- Assemble buns by topping with pulled pork and salad ingredients and serve.
