Sensational Sunday pulled pork buns are truly scrummy. Slow cooked over night the deep flavours infused into the meat medley is superb! This is comfort food at its best, just what is needed for our brunch after a long walk in the Derbyshire hills!
INGREDIENTS SERVES 8 – 10
- 4lb of boneless shoulder of pork
- 1 large red onion, finely sliced
- 3 tbsp. of tomato puree
- 4 tbsp. of balsamic vinegar
- 3 tbsp. of brown sugar or sweetener
- 500 gram of passata
- 3 tbsp. of Worcestershire sauce
- 3 tbsp. of yellow mustard powder
- 2 tsp of salt
- 1 tsp of ground black pepper
- 1 tsp mild chilli powder (optional)
This can be cooked in the oven for approximately 4 hours, or can be placed in the slow cooker for 8 hours, depending on the manufacturers directions.
Take the pork out of the packaging and carefully take off any skin or fat with a sharp knife. Place the pork into the slow cooker pot or a large casserole dish with a lid.
Add the onion, tomato puree, balsamic vinegar, sugar, passata, Worcestershire sauce, mustard, salt and pepper to the pork giving it a stir. Place the lid on and leave it to cook. If it has been in the slow cooker there will be quiet a lot of sauce, simply simmer it down on the hob. Check the seasoning and the sweetness level adjust it according to taste. With a fork pull apart the meat, add the sauce once thickened.
Serve with buns of your choice, crème fraiche or yogurt, fries or wedges and salad. Tuck in!