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Yields:
10 - 12 serving(s)
Total Time:
6 hrs 35 mins
For the barbecue sauce
- 1
small apple, peeled and gated, core discarded
- 1/2
onion, coarsely grated
- 1
red chilli, finely chopped
- 40 g
light brown soft sugar
- 250 g
tomato ketchup
- 150 ml
cola
- 4 Tbsp.
cider vinegar
- 2 Tbsp.
soy sauce
- Step 1Preheat oven to 150°C (130°C fan) mark 2. Arrange the onion slices in the base of a deep casserole dish (one that has a lid) and place the pork on top, skin side up. In a small bowl, mix the paprika, mustard powder, salt and sugar, then rub it all over the pork. Add 250ml (9fl oz) water to the casserole (taking care not to pour it over the pork), cover with the lid and cook for 4½-5hr until the pork is very tender (it should pull apart easily with 2 forks).
- Step 2Meanwhile, make the barbecue sauce. Combine all the ingredients in a small pan, bring to boil over medium heat. Bubble for 15-20min, stirring occasionally, until thickened and reduced. Purée with a stick blender and set aside.
- Step 3Carefully remove pork to a board. Brush all over with a thin layer of sauce and barbecue over low indirect heat (on a coal barbecue, push the coals to one side and place the pork over the coal-free side), with a disposable roasting tray underneath, to catch any drips. Cover with barbecue lid (if possible) and cook for 45min, turning carefully and brushing with more sauce a few times during cooking.
- Step 4Remove and discard the pork skin and most of the visible fat. Shred the meat with 2 forks. Add remaining sauce and toss to coat. Serve in buns with coleslaw.
Get ahead Prepare to end of step 1 a day ahead. Cool, cover and chill. Bring to room temperature for 1hr before completing recipe. The barbecue sauce keeps for 1 week chilled in an airtight jar.
GH Tip Covering the pork during barbecuing gives extra smoky flavour but, if your barbecue can’t be covered, don’t worry as it will still be delicious.
No BBQ? No problem!
Finish the pork in the oven. Increase heat to 220°C (200°C fan) mark 7. Place the pork on a baking tray and brush liberally with barbecue sauce. Cook for 20-25min until the outside is lightly charred. Complete recipe.
Per serving (meat and sauce only, if serving 12):
- Calories: 257
- Protein: 35g
- Fat: 7g
- Sat fat: 2g
- Carbs: 13g
- Sugars: 13g
- Fibre: 0g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
