pork

Pulled pork sliders with BBQ sauce – recipes with no added sugar

When I posted my pulled pork feast on Twitter I suddenly became very popular. Here I’m sharing recipes I have adapted from two of Australia’s top chefs – for pulled pork sliders (some would call them sandwiches or burgers) with barbecue sauce.

Matt Moran is behind iconic restaurants including Aria on Sydney harbour and Chiswick in Woollahra. I came across Matt’s pork recipe in the newspaper and couldn’t resist tearing out the page and giving it a go. I’ve paired the pork with my favourite recipe for barbecue sauce from Frank Camorra, the mastermind behind Movida.

In line with my Feast Wisely philosophy I’ve adapted both recipes to remove the added sugar and to replace vegetable oil with olive or coconut oil.

Pulled pork sliders, slaw, burgers, BBQ sauce,recipe, how to

Matt Moran’s pulled pork 

The quantity of pork here could feed a post-match rugby team. If you’re feeding fewer people adjust the ingredients accordingly (200g to 300g of pork per person is a good serving) – unless of course you’re keen to have lots of leftovers for the next day. And, just a note on the pork – buy the best quality you can find – that means free range and from a reputable butcher or farmer.

Ingredients

  • 5kg of pork butt (skin off) – I find pork shoulder and neck work just as well
  • 3 tbsp smoked paprika
  • 1 tbsp each of onion powder, garlic powder, English mustard powder
  • 3 tbsp salt
  • 1-2 tsp of stevia or xylitol (optional to replace the sugar if you have a sweet tooth)
  • 1 tbsp olive oil or coconut oil (not part of Matt’s recipe but I like to add this to the rub)

Steps to prepare

  1. Mix all of the ingredients together to make a dry rub. Massage the dry rub into the pork and leave to marinate in the refrigerator. Longer is better when it comes to marinating, and although overnight is recommended I think anything over 2-3 hours is effective.
  2. Remove the pork from the fridge an hour before cooking and then place into an oven preheated to 150C/300F. I cook the pork in a cast iron casserole pan with the lid on but you can also cook on a wire rack with the pork covered with foil.
  3. The cooking time will depend on the amount of pork. If you do use 3kg plus then you’ll be cooking it for 6-8 hours. But if, like me, you’re cooking around 1kg then 3-4 hours will be long enough. Rest the meat (loosely covered in foil) for 30 minutes after it’s removed from the oven and then place it on a wooden board. Shed the meat slowly with two forks (allow time for this step if you’re cooking more than a couple of kilos of pork).
  4. Then mix through the BBQ sauce below and add to the buns. Or add to the buns solo and serve the sauce on the side.

Pulled pork sliders, slaw, burgers, BBQ sauce,recipe, how to

Frank Camorra’s BBQ sauce 

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 5-6 ripe tomatoes or a can of tomatoes (the original recipe calls for 500ml tomato sauce but most conventional stuff is loaded with sugar)
  • 50-100ml Worcestershire sauce
  • 1 tbsp malt vinegar
  • 2 tsp Dijon mustard
  • 1 tsp Tabasco sauce
  • 1 tsp chopped thyme
  • 1-2 tsp of stevia or xylitol (optional to replace the sugar if you have a sweet tooth)

Steps to prepare

Simply heat the oil in a pan and cook the onion and garlic until soft. Then add the tomatoes followed by all of the other ingredients. Season gorgeously with salt and then simmer for 20 minutes. Blend into a smooth sauce using a hand blender or food processor.

A couple of slaw recipes

Pulled pork sliders, slaw, burgers, BBQ sauce,recipe, how to

Fennel & apple slaw

  • 2 large fennel bulbs
  • 1 small red onion
  • 1 apple
  • A good handful of chopped fresh mint leaves
  • Dressing: 50-100ml olive oil, juice of one lemon, salt & pepper

Cabbage slaw

  • 1/2 a green cabbage (I prefer to use Savoy)
  • 1 small red onion
  • 1 or 2 carrots julienne (optional)
  • A fresh red or green chilli chopped (optional)
  • A good handful of chopped fresh parsley leaves
  • Dressing: 50-100ml olive oil, juice of one lemon, salt & pepper

Steps to prepare

  1. Make the dressing. Squeeze the lemon (and throw in the zest if you like). Pour in the olive oil. Add salt and pepper and whisk.
  2. Chop all of the other ingredients as finely as you can and throw them into a large bowl.
  3. Pour in the dressing and then, with clean hands, mix everything around.

Bringing it all together – throw the pork onto good quality buns with cos lettuce…..

Pulled pork sliders, slaw, burgers, BBQ sauce,recipe, how to

By Feast Wisely

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