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    Heston's Slow-cooked pulled pork with cabbage slaw

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    Heston's Slow-cooked pulled pork with cabbage slaw


    “The deep flavours in this pulled pork sandwich come from the braising liquid that reduces to a barbecue sauce during the slow cooking. Searing the shoulder steaks on the barbecue first helps caramelise the natural sugars in the meat and smoke them, adding to the depth of flavour. The result is the perfect combination of sweet, smoky and tangy – my idea of a great sandwich!” Heston

     

    View Cabbage slaw recipe

    Ingredients

    For the braising liquid

    1 x ½ tsp ground ginger
    1 x ½ tsp sweet smoked paprika
    1 x ½ tsp mustard powder
    1 x ½ tsp salt
    1 tbsp groundnut or grapeseed oil
    1 shallot, peeled and finely sliced
    1 clove garlic, peeled and roughly chopped
    500g pack Heston from Waitrose Chicken Stock
    325g Cooks’ Ingredients Soffritto Passata
    250g tomato ketchup
    175ml cider vinegar
    175g dark muscovado sugar
    10ml Worcestershire sauce
    25g golden syrup
    1 tsp tamarind paste

    For the pulled pork

    Pack of 4 essential Waitrose British Pork Shoulder Steaks
    Spice mix, reserved from making the braising liquid
    Heber Chicory Wood Chips for smoking (optional)
    Braising liquid
    Salt and freshly ground black pepper
    4 burger buns

    Method

    For the braising liquid

    1. Combine the ground ginger, paprika, mustard powder and salt in a bowl. Mix well.

    2. Heat the oil in a saucepan over a medium heat. When hot, add the shallots and sweat until very soft and caramelised for approximately 8 minutes. Add the garlic and continue to sweat for 1 minute.

    3. Add half the spice mix – reserving the other half for a rub – and the rest of the ingredients to the pan and stir to combine. Bring to a simmer for 15 minutes then blitz with a hand-held blender until smooth.

    4. Pass the liquid through a fine meshed sieve and set aside.

    For the pulled pork

    1. Season both sides of the steaks with the remaining spice mix. Sear in a hot pan (or place on a hot barbecue – see smoking tip, below) to colour both sides for approximately 1 minute on each.

    2. Remove the steaks from the heat. Place the braising liquid in a large pan, add the seared steaks and bring to a simmer. Reduce the heat until the liquid barely simmers. Allow to cook for 90 minutes.

    3. After the time has elapsed, allow the meat to cool in the sauce completely. Remove the steaks and place on a chopping board. Use 2 forks, as shown, to pull the meat apart until it is finely shredded. Place the shredded meat back into the barbecue sauce.

    4. When ready to serve, warm the meat in the barbecue sauce by placing the pan over medium heat. Check the seasoning and adjust with salt and freshly ground black pepper if necessary. Warm the burger buns by placing them cut-side up in a warm oven or on a warm barbecue. Place some of the meat on the bottom half of the bun, add some slaw and place the other half of the bun on top.

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    Heston’s barbecue tip

    To intensify the smoky flavour of the meat, place wood chips in a square of tin foil, folding it round the chips to make a closed parcel. Using a sharp knife, poke holes in the parcel. When the barbecue has cooled down slightly, put the parcel on to the coals. Place the steaks on the grill and cover with the barbecue lid, allow to stand for 10 minutes, flipping after 5 minutes.

     

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