Pulled pork rolls: Recipes: Good Food Channel

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http://uktv.co.uk/food/recipe/aid/649927

http://uktv.co.uk/food/recipe/aid/649927

20:00 - River Cottage to the Core - Plum Compote, Waldorf Salad and Flapjacks
21:00 - Hairy Bikers' Best of British - Slow Food
22:00 - Donut Showdown - Paris

For the slow-cooked pulled

pork

By: Maria Elia

Prep time: 45 min, plus
overnight marinade and
dough prove
Cook time: 5 hrs
Serves: 6-8

1 tbsp garlic powder

2 tsp cayenne pepper
1/2 tbsp smoked
paprika
1 tbsp paprika
1 tbsp cumin
1 tbsp ground onion
powder
3 tbsp soft brown
sugar
2 tsp ground black
pepper
olive oil, for drizzling

1. For the slow-cooked pulled pork: mix together all

of the spices and sugar and massage all over pork.
2. Drizzle with olive oil and then place the pork in a
large zip lock bag and leave to marinate in the
refrigerator overnight.
3. Preheat the oven to 150C/130C fan/gas 2. Mix all of
the cooking spray ingredients together and pour into a
clean trigger spray container.
4. Remove the pork from the fridge and place on a rack
on an oven tray, fat side up.

2kg bone-in pork

shoulder
For the cooking spray
240ml water
120ml apple cider
vinegar
80ml ketchup
For the brioche buns
(makes 4)
160ml full fat milk

5. Place the pork into the oven and cook for 8 hours for
2kg joint, covered with foil after 5 hours, basting every
hour with the cooking spray and pan juices, until the
pork is extremely tender and pulls easily from the bone
when scraped at with a fork.

1 1/2 tsp dried yeast

yeast

6. Remove the pork from the oven and leave to rest for

375g plain flour, plus

extra for dusting

5 egg yolks, room

temperature, lightly
beaten

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Pulled pork rolls: Recipes: Good Food Channel

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15 minutes in a warm place.

http://uktv.co.uk/food/recipe/aid/649927

30g caster sugar

1 pinch ground allspice

7. For the brioche buns: warm the milk in a small

saucepan over low heat until lukewarm/37 degrees.
Combine yeast and half the milk in a bowl, stirring to
dissolve. Stand in a warm place until foamy (8-10
minutes).

150g unsalted butter,

diced and softened to
room temperature, plus
extra for greasing
1 egg, to glaze

8. Whisk remaining milk with egg yolks in a bowl and

set aside. Mix flour, sugar, allspice and a pinch of salt in
the bowl of an electric mixer, fitted with a dough hook,
until combined.
9. Make a well in the centre, add yeast mixture and
yolk mixture. Beat on medium speed until a smooth
dough forms (4-5 minutes).
10. Gradually add the butter to the dough while mixing.
Mix until all the butter is incorporated then mix for a
further 2 minutes.
11. Turn the dough out on a lightly floured surface.
Knead until the dough becomes smooth and silky.
12. Place the dough in a greased bowl and cover with a
cloth. Let the dough prove in a warm place until it
doubles in size, approximately 1-1 hrs.

For the cider vinegar

barbecue sauce
180ml cider vinegar
20ml Dijon mustard
120ml ketchup
80g soft brown sugar
2 garlic cloves,
crushed
1 tsp cayenne pepper
For the apple slaw
1/4 white cabbage
1 small red onion,
finely sliced
1 stick celery, finely
sliced

13. Pre-heat oven to 180C/160C/gas 4. Line a baking

sheet with parchment paper. Using a dough scraper,
divide dough into 4 equal parts. Gently roll each into a
ball and arrange 5cm apart on the baking sheet. Cover
loosely with a cloth and leave to prove for a second
time in a warm place for approx one hour/till doubled in
size

1 red-skinned apple,
finely sliced

14. Brush with beaten egg and bake in the centre of

the oven for 20 minutes, until tops are golden. Transfer
to a rack to cool completely.

1 tbsp Greek or
natural yogurt

1 tbsp lemon juice

2 heaped tbsp
mayonnaise
1 tsp wholegrain
mustard

15. For the cider vinegar barbecue sauce: place all

ingredients with a splash of water into a saucepan,
season with salt and pepper and warm gently until the
sugar has dissolved. Serve in a small bowl
16. For the apple slaw: shred vegetables and
combine with all other ingredients, Add salt to taste.
17. To serve: once the meat is rested remove from the
bone with two forks and combine with some of the
cider vinegar barbecue sauce. Season with salt and
black pepper.
18. Pile the pork onto a serving board (add any juices
from the roasting tray) and place the cut brioche,
coleslaw and barbecue sauce in a small bowls
alongside.

26-Jan-15 11:36

Pulled pork rolls: Recipes: Good Food Channel

3 of 3

http://uktv.co.uk/food/recipe/aid/649927

26-Jan-15 11:36