Recipe: Pulled pork peri peri rolls

12 July, 2012

Aside from supplying locals, restaurants and hotels, the small Isle of Skye Baking Company in Portree also sells at local food markets.

It has experimented with a new specialist peri-peri sauce called African Volcano – the enterprise of the bakery owner Barry Hawthorne’s brother, Grant, who sells through street food markets. Aside from using the sauce as a condiment, it’s also integrated into the bread roll recipe.

The roll is used to sandwich pulled pork, which chef Grant Hawthorne says “works quite beautifully and the flavours of peri-peri come through very well indeed in the bread – it reinforces the flavours”.

His rolls recipe incorporates the medium-strength sauce at 8% of flour weight, with the rolls sprinkled with Maldon Sea Salt.

Recipe: Pulled Pork on Peri Peri Bap (makes 20)

Ingredients

Shoulder of pork, on the bone, skin removed - 6kg
African Volcano peri peri marinade (medium strength) - 240g
Maldon salt to taste

Reduction

Cola - 1L
Orange juice - 1L
Demerara sugar - 100g
African Volcano peri peri sauce (medium strength) - 240g

Method

1. Marinate the boned and butterflied pork shoulder for four hours in the African Volcano peri peri marinade.
2. Reduce the cola and orange by 50% and reserve to one side.
3. Once the marinade session is complete, place in a deep baking tray and season liberally with Maldon salt.
4. Place in a pre-heated oven (80˚C) for 16 hours (ideally leave this overnight), uncovered. Turn at least once.
5. Raise the temperature to 100˚C and cook for a further 60 minutes.
6. Remove the tray from the oven and increase the temperature to 180˚C. Drain the liquid from the tray into the reduction and mix thoroughly. Pour liberally over the cooked pork and return to the tray. Cover with foil and return to the oven. Cook for 45 minutes.
7. Remove the tray from the oven and leave the shoulder to rest in the juices for 30 minutes. Drain and reserve the cooked shoulder on a drip tray.
8. While it is cooling, use the two-fork method to shred or pull the cooked meat, as thought you would for a rillette. Remove any gristle and excess fat (leave some fat in for the reheating). Reserve to one side and allow to cool. Store in a fridge below 3˚C, covered and dated.
9. Remove excess fat from the reduction mixture and separate both. Reserve both to one side for later use. Store in the fridge, below 3˚C.

Service

When reheating the pork, use some fat in the pan, add approximately 150g cooked weight of the pulled pork. Fry quickly and add some reduction to moisten.

Serve in a peri-peri bap, with sliced tomato and gherkin.





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