Chipotle Pulled Pork Buns

This recipe needs a long time to marinade and to cook, but the actual effort involved is pretty minimal – the marinade takes seconds to throw together, using Chilli Pepper Pete’s Chipotle Chilli Paste which is the perfect partner for rich, tender pulled pork. It’s a great dish for a big gathering, as you can just bring the pulled pork, buns and any other trimmings to the table, and let everyone dig in. For serious spice fiends, why not add a dash of our Dragon’s Blood Hot BBQ Sauce?

500g boneless pork shoulder joint
50g ketchup
2 tbsp Chilli Pepper Pete’s Chipotle Chilli Paste
1 tbsp honey
Black pepper
To serve:
Fresh rocket
Soft white rolls

Makes enough for 8 rolls

1. To make the marinade, simply mix the ketchup, Chilli Pepper Pete’s Chipotle Chilli Paste and honey together, along with a good sprinkling of freshly ground black pepper. Spread generously all over the boneless pork joint, then pop it in a bowl and cover with clingfilm. Place in the fridge for at least two hours, or up to four if possible.

2. Preheat the oven to 160°C (140°C fan). Place the marinated pork in a tight-fitting roasting tin, then scrape any leftover marinade out of the bowl and drizzle over the top with a small splash of water – about two tablespoonfuls. Cover the roasting tin with tinfoil, making sure that it covers the pork but isn’t touching it.

3. Transfer the roasting tin to the oven and cook for four hours. When the time’s up, take the tinfoil off, turn the heat up to 200°C (180°C fan) and cook the pork for another 30 minutes, until it’s a lovely deep colour on top.

4. Allow the pork to rest and cool in the roasting tin for five minutes, then move it to a board and use two forks to pull it apart. Finally, drizzle with the juices left in the bottom of the tin and mix to combine. Serve warm or cold.

Chilli Pepper Pete’s Chipotle Paste
Dragon’s Blood Hot BBQ Sauce