Encona are on a mission to Banish the Bland and have teamed up with talkRADIO to bring you the Recipe of the Day!
Tune in to Penny Smith on Saturday mornings from 8am to hear each week's recipe, in association with Encona.
This week Barry Vera made a real crowd-pleaser; Pulled Pork Buns, with Encona’s Smokey Jalapeno sauce.
See below for the Pulled Pork Buns recipe:
Pulled Pork Buns
Makes Approx. 20
Don't marinate the pork shoulder before cooking it. The way we like to do it, which makes the biggest difference to the end result, is to put the whole shoulder in a roasting tin that only just holds it, then cover it in marinade, paper and foil. Then we bake it in the oven for 16 hours at 100°C so the marinade cooks into it.
When you pull it out the next day, the trick is to let it sit till it's just cool enough to handle. If it's too cold, you can't pull it. Keep in chunks. Another one of the secrets is to take the skin after we've pulled all the meat, chop it up and then mix it through the pulled meat. It gives it this amazing texture.
For the meat
1 whole pork shoulder, about 4kg, bone in.
For the marinade
80ml fish sauce
80ml soy sauce
40ml sherry vinegar
25ml sesame oil
1 tablespoon smoked paprika
6 garlic cloves
200g tinned chipotle chillies in adobo sauce
1 × 400g tin of piquillo peppers, drained
1 brown onion, roughly chopped
20 mini brioche buns
Dill pickles sliced
Picked fresh coriander leaves
Encona’s Smokey Jalapeno sauce
Preheat the oven to 100°C (200°F/Gas 1⁄2). Combine all of the marinade ingredients in a blender and purée till smooth.
Place the shoulder in a roasting tin that just fits it and pour over the marinade. Cover with baking paper and a double layer of foil then cook for 16 hours, or until you can lift back the skin and see that the flesh is falling off the bone.
Remove from the oven and allow to cool for 2 hours.
Carefully move the pork to a board. Pull off the skin, chop it finely then put aside. Pull all of the meat off the bone, then mix the chopped skin through the meat.
Spoon the marinade from the roasting tin into a saucepan and reduce over medium heat until thickened. Return the meat and skin to the roasting tin, pour over the hot marinade then mix together thoroughly.
Cram as much pork as you can into each bun then top with a few bits of pickle, sriracha, Encona’s Smokey Jalapeno sauce and some coriander leaves.