Pulled pork

Pulled pork

By
From
Melts
Makes
8
Prep
5 mins
Cooking time
246 mins
Photographer
Jaqui Melville

Long and slow is a popular way to cook these days; mix that with a beautiful shoulder of pork and some great sourdough bread and you have an awesome toastie, jammed with flavour. Of course, if you have any cooked pork left over from another meal you can make this sandwich really quickly.

Ingredients

Quantity Ingredient
4 tablespoons butter, at room temperature
16 slices white sourdough bread
or 8 ciabatta rolls
400g grated mozzarella
200g grated mature cheddar
8 pickled gherkins, sliced, (optional)
salt
freshly ground black pepper

Pulled pork

Quantity Ingredient
2 red onions, sliced
2 bay leaves
1 tablespoon smoked paprika
good pinch salt
1 teaspoon freshly ground black pepper
1.5-2kg skin-on pork shoulder
1 tablespoon english mustard

Barbecue sauce

Quantity Ingredient
140g ketchup
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
3 tablespoons soft dark brown sugar

Method

  1. Heat the oven to 160ºC.
  2. To cook the pulled pork, scatter the onions and bay leaves in the bottom of a large roasting tin. In a small bowl, mix the paprika with the salt and pepper, then rub the mixture all over the underside of the pork. Turn the pork over and spread the mustard on top, then place it in the roasting tin. Pour 200 ml of water into the tin and cover the pork with kitchen foil, wrapping it well over the tin. Bake for 4 hours. The pork can be cooked up to 2 days in advance.
  3. Make the barbecue sauce by slowly bringing all the ingredients to the boil in a small saucepan. Once bubbling, turn the heat down and simmer for 3 minutes until the sauce thickens. Remove from the heat and allow to cool.
  4. Meanwhile, start making the sandwiches. Butter each slice of bread on one side; if you are using ciabatta rolls, split the rolls in half and butter the outside of each slice (not the cut side). Lay 8 slices of the bread, or all the bottom halves of the rolls, butter-side down on a clean work surface.
  5. Divide the pork equally among the laid-out bread, followed by the mozzarella and Cheddar. Add the gherkins if you are using them. Spoon a dollop of the barbecue sauce on top then close the sandwiches with the remaining bread, buttered side facing out.
  6. Heat up a frying pan to a medium heat and place the sandwiches in the pan; you will have to cook them in batches so not to overcrowd the pan. Cook for 3 minutes each side until the bread is crisp and golden and the cheese is melting. Remove the toasted sandwiches from the pan and slice them in half. Serve with the rest of the barbecue sauce for dipping. You can also toast the sandwiches in a toasted sandwich maker or panini press.

Best bread

  • white sourdough or ciabatta roll
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