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Slow-cooked festive pulled pork buns recipe

Slow-cooked festive pulled pork buns recipe

1 rating

Created by The Tesco Real Food 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3770kj
    902kcal     45%

  • Fat

    46g 65%

  • Saturates

    15g 75%

  • Sugars

    22g 24%

  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 50.4g Protein 66.6g Fibre 11.7g

Method

  1. 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.
  2. 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.
  3. 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.

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