* Percent Daily Values are based on a 2000 calorie diet.
BBQ Pulled Pork Sloppy Style
You won’t be able to get enough of this bbq pulled pork.
Cook Time40 minutesmins
Resting Time10 minutesmins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 547kcal
Author: French
Equipment
Roasting tin
Pan
Large bowl
Ingredients
1.2kgpork shoulder
1tbspolive oil
4tbspFrench’s Kansas City Classic BBQ Sauce
salt
For the gravy
1onionfinely chopped
oilfor frying
2tspgravy granules
150mlboiling water
3tbspFrench’s Kansas City Classic BBQ Sauce
For the slaw
half a small red cabbageshredded
1small carrotshredded or grated
2spring onionssliced
1tspblack onion seeds
2tspFrench’s Classic Yellow Mustard
1tbspcrème fraiche
To serve
lettuce
crusty baps
gherkins and chilli slices (optional)
Method
Preheat the oven to 200C/Fan 180C/Gas mark 6. Place the pork in a roasting tin, rub in the olive oil and sprinkle with salt. Roast for 30 minutes then reduce the oven temp to 150C, brush two tablespoons of French’s Kansas City Classic BBQ Sauce all over and cook for another two and a half hours. Cover with foil and leave to rest for 30 minutes, then pull apart using two forks. Stir in the last two tablespoons of BBQ sauce.
For the gravy, heat some oil in a pan and fry the onion for 10 minutes until softened. Add the gravy granules and 150ml boiling water, then stir over a low heat until thick. Remove from the heat and stir in the French’s Kansas City Classic BBQ Sauce, keep warm.
To make the slaw, combine the cabbage, carrot, spring onions and seeds in a large bowl. Mix together the French’s Classic Yellow Mustard and crème fraiche and stir into the cabbage.
Split the baps, top with the lettuce, some pork, slaw, gherkins and chilli, and serve the hot gravy alongside.