News

News menu

Pulled pork bun with slaw and mustard mayo 30/05/2018, Recipes

By Kieran Jefferson, Contributing Editor of Locavore Magazine and former Head of Food at Friska

This pulled pork bun is a winner. The aromatic sweetness of fennel, at its best from June through until October, cuts the richness of the pork. The slight fizz of sauerkraut is bang on the zeitgeist both for its flavour and its goodness.

Combine all of these with a punchy mustard mayonnaise, stuffed into a Hobbs House Ultimate Burger Bun and served with some dressed seasonal leaves or a portion of fries, and you’ve got a great summer lunch or supper.


Ingredients (serves 6)

Simply click on the links to order any of the ingredients you need. 

For the pork: (change quantities as
required for the weight of your pork)

500g of free-range pork shoulder
1 Onion, peeled and halved
1 Carrot, peeled and roughly chopped
2 Bay leaves
20g Flat leaf parsley stalks
10 Black Peppercorns
1 Star anise

For the slaw:
50g Fennel
100g Red cabbage
100g Sauerkraut
10g Flat leaf parsley

For the mayo:
50g Mayonnaise
10g Dijon mustard
50g Natural Yoghurt

To serve:
6 Hobbs House Ultimate Burger Buns (Jumbo)
Mixed Leaf


Method

1. Place the pork ingredients in a deep roasting tin, and then submerge completely with water. Cover with a lid and cook in an oven at 110°C for 6 hours. Alternatively, simmer in a lidded saucepan for 6 hours, checking water levels occasionally. Remove from the oven, and let cool a little (not too much, the pork is easier to pull if still warm).

2. Take the pork out of the cooking liquid, and set aside. Pour the remaining liquid through a sieve, and keep it to use later (there should also be some leftover for you to use in soups and stocks).

3. Using two forks, pull the pork apart into strands and set aside. Any extra pork from a larger shoulder could now be frozen for a later date.

4. For the slaw, use a mandolin or slicing blade on a food processor to slice the fennel and red cabbage into thin strands, keeping some of the shape of the fennel. Combine in a bowl with the drained sauerkraut and chopped parsley. Season to taste and set aside.

5. For the mayo, combine the ingredients well using a whisk or blender.

To serve, slice the bun in half horizontally, and lightly toast each half. In a pan, reheat the pulled pork with a little of the reserved cooking liquid until the liquid has nearly gone, and season to taste before use. Put the hot pork on the bottom of the bun, add the slaw on top, dress with the mustard mayo, and finish with the top half of the bun. Serve with salad and/or fries. Irresistible!

Cost per portion: £1.15. We have shown measurements for 500g pork here, but adjust quantities as needed for the size of the pork shoulder and use the leftover pulled pork for additional meals, or freeze for a later date.