This is another one inspired by my London trip recently. We tried the pulled pork wrap in Borough Market and it was delicious! I made some mantou to wrap it with instead of a pitta.
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Pulled Pork (Oven Roasted) Recipe
800g - 1kg pork shoulder
1 yellow onion, cut into half
2 tbsp cooking oil
350ml meat stock (I used chicken stock)
2 tbsp brown sugar
2 tsp sea salt
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin powder (please use 1/2 tsp if you prefer strong cumin taste)
1/4 tsp ground black pepper
2 tbsp ketcup
1 tbsp apple cider vinegar
1 tbsp worcestershire sauce
5 tbsp gravy from the pulled pork (please use more if you have more gravy)
1 head cabbage, finely shredded
1 carrot, grated
1/2 yellow onion, finely sliced
3 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp honey
3 tbsp olive oil
Salt and ground black pepper to taste
STEAMED BUNS (MANTOU)
Please click here for recipe. I made into 10 buns. Please refer to the below pictures for how to shape the buns.
- Mix all the marinade ingredients together in a small bowl. Rub over the pork shoulder and cover with cling film. Leave in the fridge overnight.
- Preheat the oven to 150C (top and bottom heat).
- Heat the oil in dutch oven over medium heat. Add the pork and sear all sides of the pork. Be careful not to buns the spices.
- Off the heat and pour the chicken stock, add in onion and cover with the lid.
- Transfer the dutch oven to oven and bake for about 2 1/2 hours when pork beginning to tender. Remove the lid and bake for another 1 1/2 hour to 2 hours or until pork is tender and pull apart easily with a fork.
- Serve with steamed buns or burger buns with coleslaw and BBQ sauce.
- Combined all ingredients in a sauce pan and bring to boil over medium heat. Turn to low heat and simmer for about 1 minutes. Set aside to cool.
- Whisk all the dressing ingredients in a jar.
- Place the cabbage, carrot and onion in a big mixing bowl. Pour the dressing over it and stir well to combine. (It is best to prepare 30 minutes or 1 hour before serving).