Slow Cooked BBQ Pulled Pork Brioche Buns

Slow Cooked BBQ Pulled Pork Brioche Buns
Slow Cooked BBQ Pulled Pork Brioche Buns Image
Photography of One BBQ pulled pork brioche buns with Heinz Classic Passata and Heinz Tomato Puree, ceramic plate, natural light, minimalist composition, kitchen worktop, solid white background, diagonal view --ar 4:5 --s 150 --v 6.0 --style raw
Heinz Double Concentrated Tomato Puree
Tomato Puree
Slow Cooked BBQ Pulled Pork Brioche Buns
Serves 8
  • 2kg pork shoulder
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 1 onion, sliced
  • 4 garlic cloves minced
  • 500g Heinz classic passata
  • 1 tbsp smoked paprika
  • 3 tbsp balsamic vinegar
  • 50g dark brown sugar
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 2 tsp Worcester sauce
  • Few drops of tabasco
  • ½ tsp black pepper
For the red cabbage slaw:
  • ½ large red cabbage, shredded
  • 2 large carrots, grated.
  • 4 sliced spring onions, thinly sliced
  • 3 tbsp mayo
  • 1 tsp Dijon mustard
To serve:
  • 8 brioche buns
  • Cheddar cheese
  • Sweet potato fries
1. In a slow cooker, place pork, tomato puree, paprika, chilli flakes, onion, and garlic. Add 100g of Heinz passata. Cook on low for 8 hours until tender, turning halfway.
2. In a pan, combine remaining passata, smoked paprika, balsamic vinegar, sugar, honey, Dijon, Worcester sauce, Tabasco, and pepper. Simmer until thickened. Season and cool.
3. Mix cabbage, carrots, spring onions, mayo, and Dijon for the slaw.
4. Shred the cooked meat, add 8 tbsp sauce, and mix.
5. Fill buns with pulled pork, top with slaw, cheese, extra sauce if desired, and serve with fries.
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