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Pulled Pork
Slow-cooked BBQ pulled pork with smoky dry rub — piled high on brioche buns with coleslaw. Roasting the pork covered tightly with foil for 5-6 hours at a low temperature breaks down the connective tissue until it shreds effortlessly with two forks.
Ingredients
Instructions
Mix all dry rub ingredients. Coat pork all over and refrigerate overnight if possible.
Place in a roasting pan and add vinegar. Cover tightly with foil.
Roast at 150°C for 5-6 hours until the meat falls apart easily.
Shred with two forks, discarding excess fat.
Toss with pan juices and BBQ sauce. Serve on brioche buns with coleslaw.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
