Pulled Pork and Chive Buns

I was looking through my bookshelves this morning for the new book I bought last week (I ended up finding it underneath the coffee table… weird) and I had a flashback.

I must tell you, I have a love for a few hilarious cult films & musicals (yep I said it, musicals), but none more than The Rocky Horror Picture Show.  It is by far my all time favourite – I know the words to almost the entire movie off by heart and I can proudly get up and dance through the entire thing.

So, anyways, when I was 16 or 17, my inseparable friend Dee and I were shopping at HMV and in the middle of the store the pair of us stopped, simultaneously squeaked and proceeded to jump up and down kicking our legs chanting “Rocky Horror Picture Show, Rocky Horror Picture Show, Rocky Horror Picture Show” for a few minutes, while the rest of the store stared at us like we had six heads.  I bought the DVD.  It now has a home on my shelf between Pay It Forward and Saw, where every once and a while it reminds me of the happy little retard I once was.

That has absolutely nothing to do with my recipes, or why I made them (it was a long weekend and meat coated in barbecue sauce smacked between fresh slightly oniony bread sounded like a good idea).

Pulled Pork & Chive Buns

Pulled Pork

Serves 4 – 6

1.5kg (3.3lb) boneless pork shoulder roast

1 batch of Sweet & Smoky Chipotle Barbecue Sauce, or your other favourite barbecue sauce

1 Tbsp olive or grape seed oil

Salt & pepper

Generously sprinkle the roast with salt and pepper.  Over high heat, sear each side of the roast and then place in the slow cooker.  Top with the barbecue sauce and set the slow cooker to low for eight hours.  Don’t open the lid to the slow cooker while it’s still on!  You’ll lose a lot of heat and your meat will take longer to cook and runs the risk of drying out.

When the slow cooker is done, take the roast out, let it rest for 5 or 10 minutes on a plate, tented with aluminum foil.  When it’s cool enough for you to handle, attack it with two forks.  Shred all of the meat and get rid of any fatty bits you might find.  Put the pork back into the barbecue sauce for a few minutes to rewarm.

Chive Buns

2 Tbsp sugar

1 Tbsp yeast

1 1/2 cups warm water

3 eggs

2 Tbsp olive oil

2 tsp fine salt

6 1/2 – 7 1/2 cups flour

1/2 cup parmesan cheese

1/2 cup chopped chives

1 Tbsp milk

1 Tbsp poppy seeds & kosher (or coarse) salt

In a large bowl, mix together the sugar, yeast and water.  Let it sit for 20 minutes, until it is completely foamy.  Using a fork, stir the foam back into the water.  Add the eggs, olive oil, chives and parmesan.  Stir well.  Sift in 6 1/2 cups of flour and the salt.  Stir with a fork until the dough is shaggy and starting to come together.

If using a stand mixer:  knead on low speed for two minutes and then increase the speed to 2 and knead for another five to six minutes.  If the dough is too wet and tacky, add the additional flour, 1/4 cup at a time.

If kneading by hand:  tip the dough out onto a well floured surface.  Knead gently for 12-15 minutes, again adding the additional flour 1/4 cup at a time if necessary.

Shape the dough into a ball and put it into a large lightly oiled bowl and cover with plastic wrap.  Let the dough rise for about 1 1/2 hours – or until it has doubled in size.  Punch the dough down and divide it into 8 equal portions.  Roll each piece into a ball, making sure that any folded edges are pinched together and sit at the bottom.  Put the dough balls onto a lightly greased cookie sheet and cover with plastic wrap.  Let it rise for another 45 minutes.

Preheat the oven to 400°.  Remove the plastic wrap from the buns and lightly brush each bun with milk.  Sprinkle the poppy seeds and salt over top.  Bake for 22-27 minutes, until the buns are dark golden brown and sound slightly hollow when you tap on them.

Let the buns cool slightly, cut them open and then slather them with the pulled pork and enjoy.

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This entry was posted in Bread, Buns & Rolls, Dinner, Pork and tagged , , , , , , , , , , , , . Bookmark the permalink.

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