- Ingredients:
1.5 - 2kg pork scotch roast
400ml tomato puree
1 cup apple cider vinegar
1 cup brown sugar
1 cup BBQ sauce
1 cup water
1 tblsp Dijon mustard
12 - 16 small buns
1 cup quality mayonnaise
100g rocket leaves
- Cooking Instructions:
1. Preheat oven to 160°C.
2. Place pork scotch roast into a deep baking dish.
3. In a large deep saucepan combine tomato puree, vinegar, brown sugar, barbeque sauce, water and mustard. Cook stirring over a medium heat until sauce boils, then reduce to a low heat and simmer for a further 10 minutes.
4. Pour half of the sauce over the pork and roll to coat. Cover baking dish with 2 layers of foil. Roast in a pre-heated oven at 160°C for 5 hours, basting and turning pork every 30 minutes. Remove pork from the oven and cool in the baking dish for 30 minutes.
5. Remove pork from the baking dish and using two forks, pull the pork into small pieces and strands. Place the deconstructed pork into the remaining sauce and heat through.
6. Spread buns top and bottom with mayonnaise, top liberally with pulled barbeque pork and finish with rocket leaves. Serve immediately.
Notes: pulled pork may be prepared well ahead of time and stored in the refrigerator for up 5 days. Barbeque pulled pork is also delicious served with dill pickles and potato salad.
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