This weekend, Cancer Research UK are encouraging you to BBQ to beat cancer and raise awareness! We think this is a great idea as it is a great excuse to get your family and friends together the same time as raising awareness of a very important issue. Below we have chosen a delicious recipe that is perfect for you to try out this weekend! For more information on how to BBQ to beat cancer, visit Cancer Research UK’s page here!
This recipe comes straight from Food Network and what an absolutely fantastic recipe it is! Pulled pork is now a prominent feature on virtually any pub or restaurant menu simply because us Brits love it! This BBQ pulled pork recipe combines delicious slow roasted pork with a homemade rich BBQ sauce and crisp coleslaw to top it off. The combination of flavours from this recipe with be a guaranteed hit with all of your guests at your BBQ, so why not give it a go, all in aid of a great cause!
For the BBQ Pulled Pork and Dry Rub
- 1 pork roast, preferably a shoulder cut
- 3 tbsp of paprika
- 1 tbsp of garlic powder
- 1 tbsp of brown sugar
- 1 tbsp of dry mustard powder
- 3 tbsp of sea salt
- 12 bread rolls
For the Cider Vinegar BBQ Sauce
- 1 and a half cups of cider vinegar
- 1 cup of yellow mustard
- Half a cup of ketchup
- One third of a cup of brown sugar
- 2 garlic cloves
- 1 tsp of cayenne pepper
- 1 tsp of kosher salt
- Half a tsp of ground black pepper
- Juices from the Roast Pork
For the Coleslaw
- 2 grated carrots
- 1 shredded green cabbage
- 1 thinly sliced red onion
- 2 green onions, chopped
- 1 red chilli
- 1 1 tbsp of cider vinegar
- Juice of 1 lemon
- 1 and a half cups of mayonaise
- A quarter of a cup of Dijon mustard
- Half a tsp of celery seed
- A pinch of sugar
Step 1-In a mixing bowl, mix together the salt, brown sugar, paprika, garlic powder and dry mustard to form the rub for the pork. Once well combined, rub well in to the pork, cover and refrigerate for a minimum of an hour but preferably overnight.
Step 2-Preheat your oven to 300 degrees Fahrenheit/150 degrees celcius. Place the pork in a roasting tin, and allow it to slow cook for around 6 hours until it starts to fall apart. Try our vitreous enamel roasting tin for this, it’s perfect and comes with a roasting rack!
Step 3-Now you can start making the barbecue sauce to go with the pork. In a saucepan, add the cider vinegar, yellow mustard, ketchup, brown sugar, the crushed garlic cloves, salt, cayenne pepper and black pepper. Cook on a medium heat until the sugar starts to dissolve. Once this has happened, take it off the heat and allow to cool.
Step 4-Once the pork has started to fall apart, remove it from the oven and let it rest for around 10 to 15 minutes. You want to get all of the juices and loose bits of pork from the bottom of the roasting tin to use for your sauce. To do this, take a cup of water and add it to the roasting tin over a medium heat. Scrape all of the pieces off the bottom of the pan with a wooden spoon. Reduce by no more than half and pour it in to the saucepan with the other barbecue sauce ingredients and cook for a further 5 minutes.
Step 5-The next step is to start removing the meat from the joint. Take 2 forks and use them to hold the meat steady while you pull pieces of the pork off. Place in bowl and pour half of the barbecue sauce over it and mix.
Step 6-Now make the coleslaw by mixing the carrots, onions, cabbage and chilli in a mixing bowl. In a separate bowl, add the mayonnaise, mustard, vinegar, lemon juice and a pinch of sugar to form the dressing for the coleslaw. Once you are happy it is all well combined, pour over the vegetable mixture and mix well. Season the coleslaw to taste with salt, pepper etc.
Step 7- We suggest serving this bbq pulled pork in bread rolls with a generous portion of the coleslaw on top! Now all there is left to do is enjoy this delicious bbq pulled pork as part of your bbq weekend!
Source: Food Network
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