Glaze the meat and place it in the slow cooker alongside the diced red onion and 100 ml of water. Use the pulled pork in wraps or tacos instead
Pre heat the oven to 170C/150C fan/gas 3
Coat the pork with Puréety BBQ glaze and leave to develop for 20 mins or more
Place the diced onions on the base of a deep sided oven tray, pour in the water and then place the glazed pork on top. Cover with tin foil and cook in the oven for 3 hours or until the pork is falling apart
Parboil the wedges in a pan of salted water for 5 minutes, strain the wedges in a colander and toss them with the Puréety Southern Style potato seasoning in a bowl or colander. Pre-heat a tray in the oven with the oil, then add the wedges and cook in the oven at 200c or Gas mark 6 180 fan oven for 35-45 minutes
Once the pork is cooked, shred using two forks or shredding claws (remove any excess fat or sinew)
Crisp In hot oven for 5-10 minutes. Toast the buns, then add coleslaw and top with the pulled pork, sliced cheese and BBQ sauce
Serve with the Southern Style wedges when they are golden brown and crispy
500g Boneless Pork shoulder (skin and most of fat removed)
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
Mon - Thur: 9am-5pm | Fri 9am-4pm | Sat - Sun: Closed
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