Gooseberry-roasted pulled pork buns – Food & Home Magazine
The gooseberries add a sweetness to these succulent slow-roasted pulled pork buns which complements the smoky hickory flavouring.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Cooking tools:
- Mortar and pestle
- Roasting pan
- Oven
- Aluminum foil
- Fork
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
- Plate
Ingredients
- 1,2kg pork shoulder, skin removed
- olive oil, to drizzle
- 10ml (2 tsp) fennel seeds, roughly crushed in a pestle and mortar
- 10ml (2 tsp) coriander seeds, roughly crushed in a pestle and mortar
- 400g gooseberries, roughly crushed with a fork
- handful fresh sage leaves
- handful fresh thyme sprigs
- 1 onion, peeled and quartered
- 5 garlic cloves, peeled
- sea salt, to taste
- 125ml (½ cup) red wine
- 125ml (½ cup) water
- 6 baby rainbow carrots, shaved into ribbons using a vegetable peeler
- small handful crimson microherbs
- small handful fennel leaves, roughly chopped
- 250ml (1 cup) barbecue sauce
- 4 drops hickory liquid smoke flavouring (available at <a href='http://www.woolworths.co.za'>woolworths.co.za</a>)
- 4 sesame buns, sliced open and toasted, to serve
- crème fraîche, to serve
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