SWEET & SMOKY PULLED PORK SANDWICHES
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 436 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 827mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
BAKED BBQ PORK BUNS (CHAR SIU BAO)
Bring authentic dim sum to your home with baked BBQ pork buns just like your favorite Chinese restaurant! If possible, always weigh the ingredients instead of measuring them by volume (cups). Volume is never accurate and using it will affect the texture of the end result.
Provided by Maggie Zhu
Categories Bakery
Time 2h2m
Number Of Ingredients 17
Steps:
- Pour the milk into a small bowl and warm it to approximately 100 to 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature.
- Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy.
- Add the remaining dough ingredients into your stand mixer bowl. Pour the activated yeast and milk over everything. Stir a few times with a spatula to make a rough dough. Knead with the hook attachment on setting 6 for 15 to 17 minutes, until the dough is smooth and stretchable. Test the dough by pulling a piece of it using both hands. It should stretch into a very thin and translucent sheet. (This dough can be kneaded by hand, but it is a wet dough, so having a dough scraper for the process will be very helpful. Knead it for 20 to 30 minutes in this case.)
- While kneading the dough, grease the inside of a large bowl with a thin layer of butter or oil.
- Pull the dough into a tight ball using your hands and place it into the greased bowl. Flip the dough ball a couple of times so that it is fully coated in the butter. Cover with plastic wrap. Let it proof until the size has doubled, about 1 hour in the winter, or 30 to 45 minutes in summer. (*Footnote 1)
- While the dough is resting, combine all the filling ingredients in a small pot except for the diced char siu. Mix until the cornstarch is dissolved fully.
- Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.
- Once the dough has doubled, punch it down using your hand and form it into a tight ball. Cut the ball into 12 even pieces (approximately 62 g per piece). Cover the pieces you aren't working on with plastic wrap to prevent them from drying out.
- One piece at a time, pull and pinch the edges of the dough to the top until the dough is round. Flip the piece so that the pinched part of the dough is on the work surface. Place your palm and fingers over the ball forming a domed cage, move the dough in small circular motions while applying light pressure to seal it.
- Once all the pieces are formed, you can begin filling them. One at a time, use your palm to flatten the ball, then gently spread the edges until the dough has a 4 to 5" (10 to 13 cm) diameter. You should keep the center a bit thicker than the edges so the buns will be shaped evenly once wrapped.
- Place a tablespoon of filling in the center. Gather the edges over the filling and pinch them together to seal it on top. Flip over the bun and roll it in the same circular motion as before to seal, but be gentle so the filling doesn't tear through the dough. (If a piece of pork starts to poke out or looks like it's about to you can pinch the dough over the trouble area and smooth it out with your finger.)
- Place the buns on a parchment-lined baking tray, at least 1" (2.5 cm) apart, and cover them with plastic wrap. Let the buns rise until they grow 1.5 to 2x in size, about 30 to 45 minutes in winter, or 15 to 20 minutes in summer.
- Preheat the oven to 350°F (176°C). (*Footnote 2)
- Gently brush a thin layer of milk onto the top of each bun. Sprinkle with some sesame seeds to garnish, if using.
- Bake for 12 to 15 minutes, or until the buns are golden brown.
- Let the buns rest until slightly cooled. Serve warm or at room temperature.
- Once the buns have fully cooled, you can place them in a large ziplock bag. It's OK to leave the buns at room temperature for a day. Store them in the fridge for up to 3 days or in the freezer for up to 3 months.
- To reheat the refrigerated buns, heat them in a microwave or a 350°F (176°C) oven until warmed throughout. For frozen buns, reheat them in a 350°F (176°C) oven without thawing until warmed throughout, 10 minutes or so.
Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 33.8 g, Protein 8.7 g, Fat 5.8 g, SaturatedFat 3.2 g, Cholesterol 37 mg, Sodium 295 mg, Fiber 1 g, Sugar 6.3 g
BARBECUE PORK BUNS
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Side dish, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Nutrition Facts : Calories 512 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.78 milligram of sodium
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