BBQ PULLED PORK ROLLS
--Perfect for lazy alfresco dining
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1. Preheat your oven to 220°C (fan 200°C),
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Serves: 6, plus leftovers
Preparation time: 20 minutes Cooking time: Around 6 hours
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Ingredients
Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Remove the string, unroll the pork, and place it in the tin.
2. Mix the salt, sugar, paprika and
mustard. Rub half the mix all over the pork. Keep the other half for later. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully.
3. Turn the oven down to 150°C (fan
1.6kg shoulder of pork (remove the rind/skin if you wish) 2 teaspoons sea salt 2 tablespoons dark brown sugar 1 tablespoon smoked paprika 2 tablespoons American mustard 6 rolls
130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Put it back into the oven and let it cook for around 6 hours.
4. For the last 30 minutes of cooking,
transfer the pork to the barbecue, in the foil.
5. Remove from the barbecue, pull the
meat apart with two forks and stir in the rest of the rub mix.
Coleslaw
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Fill the rolls with the pork and coleslaw and serve immediately.
Rind removed, each serving provides: Energy 1651kJ 394kcal
20%
Fat
Saturates
Sugars
8.9g
3.4g
15%
15%
9%
56%
11.1g 3.0g
Salt
of an adult’s reference intake. Carbohydrate 35.7g, Protein 40.3g, Fibre 1.3g, Iron 3.06mg
6
7
