Pork shoulder needs long, gentle heat before it will pull cleanly rather than break into dry chunks. Browning first adds roasted flavour, while the covered pot keeps enough liquid around the meat during the overnight cook. Reduce the cooking liquid only after the pork comes out: it then becomes a sauce that clings to the shredded meat instead of soaking straight through the bun.
Main DishesOvernight Barbecue Pulled Pork Buns with Yogurt Coleslaw
Pork shoulder cooks slowly in a smoky tomato, cider and mustard sauce until it pulls apart in glossy strands. Crisp yogurt coleslaw, lettuce and tomato keep the whole-wheat buns sharp and fresh.
Ingredients
For the recipe
For the coleslaw
Prepared recipes
Preparation steps for Low-Oil Whole Wheat Sandwich Buns
Prep 30 minCook 18 minRest 2 h 50 minActivate the yeast
Warm the water to 38–43°C. Stir in the Active Dry Yeast and leave it for 5–10 minutes, until a foamy layer appears on the surface.
Mix the dough
Combine the yeast mixture with the Whole Wheat Flour, Salt, and Olive Oil in a large bowl. Stir until no dry flour remains, then cover and leave the sticky dough for 15 minutes.
Build the dough strength
With wet hands, lift one edge of the dough, stretch it upward, and fold it across the centre. Turn the bowl and repeat three times; cover, wait 10 minutes, and repeat this folding round twice more.
Let the dough rise
Cover the bowl and leave the dough in a warm, draft-free place for 60–75 minutes, until it has roughly doubled in volume.
Shape the buns
Line a baking tray. Gently ease the air from the dough, divide it into eight equal pieces, and shape each piece into a tight ball by pulling the edges underneath. Space the buns well apart on the tray.
Proof a second time
Cover the buns loosely and leave them for 35–50 minutes. They are ready when noticeably puffy and a gentle fingertip press slowly springs back.
Bake
Heat the oven to 200°C, or 180°C fan. Bake the buns for 16–18 minutes, until deep brown with firm tops and a centre temperature of at least 96°C.
Cool before slicing
Transfer the buns to a rack and cool for at least 15 minutes before slicing. This keeps the interior from becoming gummy.
Preparation Steps
Make the barbecue base
Heat the oven to 110°C. Rub the pork shoulder with mustard (around 15g and use the rest for the sauce) so the spices get a good grip, then coat it with smoked paprika, ground cumin, salt and ground black pepper. Stir the onion, garlic, tomato paste, apple cider vinegar, reduced-sodium soy sauce, Dijon mustard, maple syrup and water together in a deep, lidded ovenproof pot.
Brown the pork
Heat the rapeseed oil in a large frying pan over medium-high heat until shimmering. Sear the pork shoulder for about 3 minutes on each side, until it has deep brown patches, then transfer it to the pot with the sauce.
Cook overnight
Cover the pot tightly and cook in the oven for 9 to 10 hours. Begin checking after 9 hours; the pork is ready when a fork slides in easily, the meat pulls apart with little resistance, and the centre reaches at least 93°C.
Pull and glaze the pork
Lift the pork onto a board and rest it for 15 minutes. Skim excess fat from the cooking liquid, then simmer the liquid uncovered over medium heat until it lightly coats a spoon. Pull the pork with two forks, return it to the pot and fold it through the reduced sauce.
Dress the coleslaw
Finely shred the white cabbage and grate the carrots. Whisk Greek yogurt, Dijon mustard, apple cider vinegar, maple syrup, rapeseed oil, salt and ground black pepper, then toss with the cabbage and carrots.
Build the buns
Warm the whole wheat hamburger buns in a 180°C oven for 5 minutes, until heated through. Fill each bun with pulled pork, iceberg lettuce and sliced tomatoes, and serve the coleslaw alongside.
Recipe insights
A covered low oven and a final reduction
Yogurt coleslaw for contrast
The cabbage and carrots bring the firm texture that the soft pork and warm bun lack. Greek yogurt, mustard and cider vinegar make a sharp dressing without obscuring the vegetables.
Cooking time
Depending on the size of the pork piece you choose, you may need to adjust the baking time. A larger piece will take longer, and a smaller one will take less time.
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