Two ways with pulled pork

BBQ pulled pork with pineapple

Pork shoulder is the traditional cut used for American-style BBQ pulled pork because it’s well marbled and creates tender, succulent meat when you cook it low and slow. We used a pork rump roast in this version. A leaner cut that can be trimmed of excess fat is more economical and, with the right sauce, still creates a showstopper.

Serves 8

Preparation: 30 minutes

Cooking time: 4 hours

Oven temperature: 160°C

• 1.9kg pork rump roast
• 30ml brown sugar
• 15ml paprika
• 5ml smoked paprika
• 5ml salt
• 5ml ground black pepper
• 5ml chilli flakes (or to taste)
• 5ml mustard powder
• olive oil
• 1 onion, chopped
• 2 cloves garlic
• 2 green chillies
• 125ml tomato sauce
• 125ml chutney
• 1 tin (440g) pineapple pieces in light syrup, pineapple and syrup separated
• 3 bay leaves

1. Preheat the oven. Quarter the roast and score the fat cap; this helps to render the fat and allows the spices to penetrate. Mix the sugar and spices together and rub all over the meat.

2. Heat an ovenproof casserole dish and brown the meat in the oil. Add the onion, garlic, chillies, tomato sauce, chutney, pineapple syrup and bay leaves to the pan with about 125ml water, cover and roast in the oven for 4–6 hours. I like to roast it for 4 hours and then turn off the oven and leave it for another 2 hours while the oven cools.

3. Remove the meat from the casserole; by now it should be so tender that it falls apart easily. Use two forks to pull the meat.

4. Make a sauce by skimming the fat off; if the sauce is too thin, thicken it with some cornflour or potato flour on the stovetop. Once you’re happy with the consistency, mix the shredded meat with the sauce, check the seasoning and serve with the tinned pineapple and your choice of toppings such as jalapeños, Mexican salsa and cheese in tortillas or fresh bread rolls – or make our pulled pork pizza.

Pulled pork pizza

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This star-shaped pizza is fun to make and the perfect treat to share over the festive season. You’ll need leftover pulled pork for the filling; find our favourite recipes for pulled pork here or simply substitute with crispy bacon rashers, smoky ham slices or chopped up Christmas gammon.

Makes 4 pizzas

Preparation: 10 minutes

Baking time: 20 minutes

Oven temperature: 200°C 

• 1kg store-bought bread dough
• 1 cup Mexican-style tomato salsa
• 4 cups saucy pulled pork
• ½ cup tinned pineapple chunks (optional)
• 3 pickled jalapeños, sliced (or to taste)
• about 4 cups grated mozzarella
• micro basil and sour cream to serve

1. Preheat the oven. Divide the dough into quarters and work with one piece at a time. Lightly flour your work surface. Use a rolling pin to roll the dough into a large 30cm circle. Tip: If you’re worried about transferring the finished pizza onto a tray, work directly on a sheet of baking paper.

2. Use a sharp knife to make 4cm cuts in the dough at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock. Then another in-between each of these. Now cut a 4cm star in the centre of the dough, following the same lines.

3. Spread a generous spoonful of tomato salsa over the base. Now spoon the pulled pork around the edge of the incisions in the centre and in-between the cuts around the outside. Dot with pineapple and jalapeño slices and, lastly, sprinkle generously with cheese.

4. Now fold the sections down into the points of a star over the filling to make the crammed crusts. Be sure to overlap the dough and pinch together, otherwise the star might unfold in the oven.

5. The star in the middle of the dough will naturally shrink back as it bakes; to be sure, fold the triangles back over the filling towards the outer edge of the wreath.

6. Transfer the pizza onto a greased baking tray or, even better, pizza tray with holes and bake for 20 minutes or until cooked and bubbling. Repeat with the remainder of the ingredients and serve with a sprinkling of herbs and sour cream.