Prep Time: 15 minutes
Cook Time: 3 hours
1.2kg pork shoulder
1 tbsp. olive oil
4 tbsp. French’s® Kansas City Classic BBQ Sauce
For the gravy
1 onion, finely chopped
2 tsp. gravy granules
3 tbsp. French’s® Kansas City Classic BBQ Sauce
For the slaw;
half a small red cabbage, shredded
1 small carrot, shredded or grated
2 spring onions, sliced
1 tsp. black onion seeds
2 tsp French’s® Classic Yellow® Mustard
1 tbsp. crème fraiche
lettuce to serve
4 crusty baps
gherkins and chilli slices to serve (optional)
- Preheat the oven to 200C/fan 180C/gas mark 6. Place the pork in a roasting tin, rub in the olive oil and sprinkle with salt. Roast for 30 minutes then reduce the oven to fan 140C, brush the French’s® Kansas City Classic BBQ Sauce all over and cook for another 2 ½ hours. Cover with foil and leave to rest for 30 minutes, then pull apart using 2 forks. Stir in the French’s® Kansas City Classic BBQ Sauce.
- Heat the oil in a pan and fry the onion for 10 minutes until softened. Add the gravy granules and 150ml boiling water and stir over a low heat until thick. Remove from the heat and stir in the French’s® Kansas City Classic BBQ Sauce, keep warm.
- To make the slaw combine the cabbage, carrot, spring onions and seeds in a large bowl. Mix together the French’s® Classic Yellow® Mustard and crème fraiche and stir into the cabbage.
- Split the baps, top with the lettuce, some pork, slaw, gherkins and chilli and serve the hot gravy alongside.