Free-from recipe: BBQ Pulled Pork & coleslaw
by FoodMaestro | 12 July 2016
The Intolerant Gourmand by Nathalie Dyson-Coope share a delicious BBQ pulled pork recipe and the perfect coleslaw accompaniment.
BBQ Pulled Pork
Prep time: 30 minutes
Cook time: 2.5 hrs
Total time: 3hrs
Quantity: Serves 12 people
- Rolled pork joint
- 1 tbsp olive oil
- 2 tbsp honey
- Pinch of salt and pepper
- 1 cup tomato ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp dark brown soft sugar
- 1 tsp mustard
- 1tsp vinegar
In a bowl, add the olive oil, honey, salt and pepper and mix well.
Place the pork joint in a large sheet of foil, and smother in the oil and honey mix before wrapping well in the foil.
Cook on the bbq for around 2-3 hrs, turning over regularly, and making sure it doesn’t sit on the hottest point of the bbq.
Meanwhile, in a saucepan, add the tomato ketchup, worcestershire sauce, brown sugar, mustard, and vinegar and stir well.
Cook over a medium heat for around 10-15 minutes, until thickened, remembering to stir regularly.
When cooked, the pork will be very tender! Carve, stir into the sauce, and serve in baguettes, accompanied with homemade potato wedges, crispy salad and coleslaw.
About The Intolerant Gourmand
The Intolerant Gourmand was set up by following the diagnosis of 18 severe allergies, 10 less so severe allergies, severe eczema and asthma in her young son Callum. Nathalie can often be found in the kitchen creating new recipes and testing them out on family and friends. Working as a freelance food writer, recipe developer, consultant and presenter, Nathalie is a well-known figure in the allergy and intolerance world. She is trusted by large brands who work with her to deliver on point recipes that cater for allergies and intolerances successfully. Nathalie shares a wealth of recipes and information on her website, and offers support and guidance to those who need it most in the allergy world!