Pulled pork buns with apple and smoked bacon
Item 1 of 1
- medium
- Serves 6
- 1 hour 30 minutes
In this ultimate pulled pork recipe, Matt Weedon cooks three different cuts of pork (preferably Oxford Sandy and Black pork) in a water bath – a hassle-free alternative to a barbecue pit. This low and slow cooking results in perfect pulled pork recipe that gives unbelievably tender meat. The chef finishes the pulled pork buns with crispy bacon, and triple-cooked chips.
First published in 2015
Ingredients
Metric
Imperial
Pulled pork
- 400g of pork shoulder, boneless
- 400g of pork belly
- 400g of gammon
- salt to season
- white pepper
- 1 tbsp of grain mustard
- 2 Bramley apples, grated
- 4 tbsp of barbecue sauce
Salt and vinegar seasoning
- 100g of table salt
- 20ml of white wine vinegar
Apple purée
- 4 Bramley apples, peeled, cored and roughly chopped
- 100g of unsalted butter
- 200ml of apple juice
Grain mustard mayonnaise
- 100g of grain mustard
- 250g of mayonnaise
- sea salt to taste
- pepper to taste
Chips
- 500g of Maris Piper potatoes
To serve
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Deep fat fryer
- Blender
- Steamer
Method
1
Preheat an oven of dehydrator to 50°C
2
First, make the salt and vinegar seasoning. Mix together the salt and vinegar and place on a small baking tray. Place in the oven and leave to dry overnight. The next day, blitz the salt and vinegar into a fine powder and set aside
- 100g of table salt
- 20ml of white wine vinegar
3
Preheat a water bath to 85°C
4
To make the pulled pork, season the pork belly and pork shoulder with salt and freshly ground white pepper. Place each piece of meat in an individual vacuum bag and seal in a chamber sealer. Cook in the water bath for 12 hours at 85°C
- 400g of pork shoulder
- 400g of gammon
- 400g of pork belly
- salt to season
- white pepper
5
Remove the meat from the vacuum bags and reserve the cooking juices. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency
6
Using a fork, shred the meats and place in a bowl with the reduced meat liquor, grated apples, grain mustard, barbecue sauce, salt and pepper. Keep warm until ready to serve
- 1 tbsp of grain mustard
- 2 Bramley apples, grated
- 4 tbsp of barbecue sauce
7
For the apple purée, melt the butter in a wide-based saucepan and add the chopped apple and apple juice. Cook over a moderate heat until the apples are tender and mashed. Most of the juice should be reduced and the purée should be dry and rough
- 4 Bramley apples, large
- 100g of unsalted butter
- 200ml of apple juice
8
When ready to cook, preheat a deep fat fryer to 110°C
9
To make the chips, peel the potatoes and cut into chips. In a steamer, steam the chips for 6–8 minutes and allow to cool
10
Place the chips in the fryer basket and blanch the chips for 12 minutess or until they start to show a light golden colour. Drain well and turn the fryer up to 185°C
- 500g of Maris Piper potatoes
11
To make the grain mustard mayonnaise, mix together the grain mustard and the mayonnaise, season to taste and set aside
- 100g of grain mustard
- 250g of mayonnaise
- sea salt to taste
- pepper to taste
12
To finish the chips, fry for 4–5 minutes in the preheated deep fat fryer and season with the salt and vinegar seasoning. Keep warm
13
Preheat the grill to a high heat
14
Grill the bacon until crispy and the tomatoes until soft. Turn the grill to medium and toast the brioche buns
- brioche baps
- 30 cherry tomatoes
- 12 slices of smoked streaky bacon
15
To serve, spread the apple purée on the bottom half of each bun and the grain mustard mayonnaise on the top of each bun. Divide the pulled pork between the brioche bun bases and top with a lettuce leaf and the smoked bacon. Serve with the chips, tomatoes and grain mustard
First published in 2015
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