Pulled beef and pork baps

    4 hours 35 min

    This recipe results in beef and pork that melts in the mouth. The BBQ flavour is a real crowd pleaser. This is a perfect recipe for big gatherings, including football parties! Can be easily doubled.

    11 people made this

    Serves: 15 

    • 2 teaspoons vegetable oil
    • 2kg bone-in beef roasting joint
    • 900g boneless pork shoulder roast
    • 475ml water
    • 1 (570g) bottle ketchup
    • 2 tablespoons prepared mustard
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon lemon juice
    • salt and pepper to taste
    • 15 buns or baps, split
    • 150g chopped onion
    • 125g chopped gherkins

    Prep:20min  ›  Cook:4hr15min  ›  Ready in:4hr35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat the vegetable oil in a large casserole until it shimmers, and sear the beef and pork joints on all sides until browned, about 3 minutes per side.
    3. Pour the water over the meat, cover and cook in the preheated oven for 2 hours. Uncover the casserole; remove and discard the bones. With a spoon or spatula, loosen the browned flavour bits from the bottom of the casserole.
    4. Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavour bits, and cover the casserole.
    5. Reduce oven heat to 120 C / Gas 1, and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 5 tablespoons of meat and sauce, and garnish with onion and pickles to taste.

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