I have a soft spot for anything with pulled pork in the title. I’ve eaten some of the best pulled pork at the Pitt Cue Co in Soho London. While I managed to get their cookbook to try and recreate their sublime dish at home, it is quite a lengthy process as it involves a number of sauces and a smoking process that take the better part of the week to make. The taste is completely out of this world and definitely worth your while as the sauces make up the base for many of their other dishes.
But when a pulled pork craving hits and you’re fresh out of mother sauce, you’re going to have to improvise. Below is the result of that improvisation. Bite-sized pulled pork sliders that are Paleo / Banting (LCHF) friendly, by substituting the buns with sweet potatoes. The trick though is to try and get the biggest even shaped sweet potatoes that you can find as to best mimick a mini-burger. Mine ranged between small and medium, but actually worked out perfectly well as delicious bite-sized morsels.
The list of ingredients and the three processes may seem daunting, but it’s pretty easy to make and taste delicious.
Ingredients for the pulled pork
- 1 smoked boston butt pork roast (1kg – go bigger if you can)
- 2 large onions – quartered
- 1 tablespoon five-spice
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1 cup water
Ingredients for the barbeque sauce
- 2 tbsp olive oil
- 1 small onion – diced
- 2-3 cloves garlic – finely chopped
- sea salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 6 tablespoons tomato sauce
Ingredients for the sweet potato buns
- 2 large sweet potatoes
- 2 tbsp coconut oil
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- pinch of maldon salt
To make the pulled pork
- Pre-heat your oven to 160 C
- Stir together the spices and rub all over the roast.
- Lay the onion slices down on the bottom of the roasting pan together with the water and bay leaf.
- Put the roast on top of the onions, cover with lid or foil and cook for 2 hours.
- When done, take the roast out and shred the meat with two forks.
- Keep the pan juices and onions aside as we’ll combine those with the barbeque sauce
To make the barbeque sauce
- Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
- Add paprika and stir to combine.
- Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
- Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced.
- Combine the barbeque sauce with your reserved pan juices and onions from the pork roast.
- Taste and adjust seasoning.
At this point you can now combine the barbeque sauce with the pulled pork.
Method for the sweet potato buns
- Slice the sweet potato into 1/2 cm rounds. Lay them out on a roasting tray lined with baking paper.
- Brush each slice with coconut oil and sprinkle with the spices, flip and repeat
- Bake at 220 C for about 15 minutes, turn them over and bake for another 15 minutes until brown on the outside and cooked through.
Top a slice of sweet potato with some lettuce, thinly sliced tomato, a generous helping of the pulled pork and finish with another slice of sweet potato. You can of course add any other toppings of your choice, but these turned out finger-licking good.