BBQ Pulled Pork
140 Min
Intermediate
Did you know you can slow cook using our amazing Maggi Juicy Bags? Try this delicious recipe for the most tender pulled pork made using our BBQ Juicy and served with a simple slaw.
Ingredients
6
ingredient_quantity
recipe ingredient
47
g
So Juicy Barbecue Chicken
700
g
pork shoulder steaks
6
rolls
soft white bread rolls
150
g
Red Cabbage
150
g
white cabbage
2
carrots, grated
50
g
Light Mayonnaise
50
g
spring onions, sliced
1
Gala Apple
3
tablespoons
Barbecue Sauce (optional)
.
Nutrition Value
Carbohydrate
35.5 g
Energy
343.7 kcal
Fat
8.1 g
Fibre
4 g
Protein
31 g
of which: saturates
2.1 g
Sodium
297.3 mg
of which: sugars
12.4 g
Information per serving
Instructions
140 Minutes
-
Preheat the oven
1 MinSet the oven to 150˚C (130˚C for fan ovens) or Gas Mark 2. -
Cook the pork
90 MinPut the pork shoulder steaks into the bag with the seasoning mix. Close the bag with the red tie and massage the spices into the pork. Lay the bag flat into a ovenproof dish and roast in the oven for 120 minutes until the meat is really tender. -
Open the bag
20 MinRemove the pork from the oven and leave for 2-3 minutes to cool before you carefully open the bag at one end. Tip the meat out into the dish and using 2 forks shred the meat. Return the pork to the oven for 20 minutes until sticky and bubbling. -
Make the salads
10 MinShred the cabbages and tip into a large mixing bowl. Peel the carrots and grate into the bowl with the cabbage. Finely slice the apple and add to the bowl with the sliced spring onions. Add the mayo and season if you like. Wash the cherry tomatoes. -
Serve
5 MinWarm the rolls in the oven for a few minutes then split them in half add some shredded bbq pork and some coleslaw on top and cherry tomatoes on the side.
