Pulled Pork Bao Buns
This is a great dish to feed a crowd with little prep is required. The flavours all infuse to create deliciously tender pulled pork. Simply grab the fresh slaw made by Farro at the deli counter and some lotus leaf buns or sliders for a meal to share. Plus if you're short on time, just use the Farro Kitchen Sous Vide Smoky Pork Shoulder !
Ingredients
1 pork shoulder bone in 1.5 – 3 kg
1 tsp sea salt
For the sauce:
1 jar Morepork BBQ sauce
1 can tinned chopped tomatoes.
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1 white onion, roughly chopped
4 cloves garlic, peeled and chopped
2 bay leaves
Salt and pepper, to season
To Serve:
Farro Deli Slaw
Lotus Leaf Bun (Steamed as per instructions on the pack. Allow 2-3 per person)
1 bunch coriander, chopped
Method
Pre-heat oven to 160 C . Place the onions, garlic and bay leaves at the bottom of a casserole dish. Place the pork on top, rub with the salt
Then add the lime juice, orange juice, tinned tomatoes and half of a jar of the BBQ sauce. Season with pepper and salt. Fold it all together to coat. If you have time you can leave it to marinate for 20 minutes or even better overnight
If you don’t have time, it can go straight in the oven. Place the lid on the dish and put it in the oven for 4-5 hours until pork is falling apart
Remove from the oven and lift into a bowl. Discard the skin and bay leaves and remove the bone
Fold in a few extra tablespoons of BBQ sauce and pull pork apart with a fork. Transfer to a serving dish with the remaining juices and scatter with chopped coriander
Serve with lotus leaf buns (steam to packed instructions) and Farro slaw with extra coriander and Morepork sauce so people can make their own
Could also be served with sliders