Slow-cooked festive pulled pork buns recipe
Created by The Tesco Recipes team
Take the stress out of Boxing Day hosting with our fuss-free pulled pork buns. Simple chuck all the ingredients onto a baking tray, then let the oven do all the work! Stuff the pork into brioche buns with a speedy sprout and cabbage slaw, then serve up to your impressed guests.
See method- Serves 4
- Takes 5 hrs
- 902 calories / serving
- Freezable
- Gluten-free
Ingredients
- 1.6kg pork shoulder joint
- 1 tsp sea salt
- 50ml maple syrup
- 1 tbsp English mustard
- 2 tbsp finely chopped fresh sage
- 1 onion, finely sliced
- ½ small red onion, finely sliced
- 2 tsp red wine vinegar
- 200g trimmed Brussels sprouts, shredded
- ¼ red cabbage, cored and shredded
- 1 tsp English mustard
- 75g Greek yogurt
- 25g mayonnaise
- 2 tbsp finely chopped fresh chives
- 4 brioche buns, split
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Shop ingredientsEach serving contains
- Energy
- 3770kJ 902.0kcal
- Fat
- 46g
- Saturates
- 15g
- Salt
- 2.9g
- Sugars
- 22g
of the Reference intake
Carbohydrate 50.4gProtein 66.6gFibre 11.7g
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Sign in to shopMethod
- Preheat the oven to gas 6, 200°C, fan 180°C. Remove the pork from the fridge and pat dry. Mix the salt, maple syrup, mustard and sage together to make a paste and brush all over the pork. Place the pork in a roasting tin lined with baking paper and roast for 20 mins until slightly browned.
- Lower the heat to gas 2, 150°C, fan 130°C. Add the onion to pan, scattering evenly around and underneath the pork. Cover the pork tightly with foil and bake for 4-4½ hrs, until the pork is so tender that it falls apart. Shred with two forks and toss in any of the cooking juices.
- Toss the red onion and vinegar together in a bowl. Add the sprouts, cabbage, mustard, yogurt, mayo and chives and season to taste. Toss until everything is well coated. Toast the brioche buns and fill with slaw and pork.
- Tip: Try adding a spoonful of cranberry sauce to your buns for extra festive flavours!
- See more Pork recipes
Freezing and defrosting guidelines
The pork can be cooked and frozen in advance: defrost overnight in the fridge and re-heat in a little stock over a low heat until piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
