The calendar may say 'May Bank Holiday' - the start of the summer, but with temperatures only hitting 4 degrees you can keep the BBQ in the shed for another couple of weeks!
So using a new Neff Vario Steam Oven - here's a Pulled Pork Recipe that you can make to satisfy your al fresco dining ambitions:
Ingredients: 2kg piece of pork shoulder, de-boned and skin removed
Spice Rub: 1tsp salt, 1tsp brown sugar, 1tsp ground cumin, 1tsp freshly ground black pepper, 3tsp paprika
BBQ Sauce: 1tsp grainy mustard, 2tsp tomato ketchup, 1tsp fresh lemon juice, 1tsp dark Muscovado sugar
To Serve: Crusty rolls, coleslaw
120 degrees CircoTherm with High Added Steam
1. Mix together all the ingredients for the spice rub. Rub the spices all over the meat. Wrap up with foil and leave to marinate for several hours or overnight in the fridge.
2. Preheat the oven to 120 degrees CircoTherm and High Added Steam. Transfer the pork, still wrapped in foil into the universal pan. Cook for 5 hours or until tender.
3. Take out of the oven and cool slightly. Turn the oven up to 160 degrees Circo-Roasting with Steam Assist High.
4. Remove the foil and roast the pork for 45 minutes, basting well once or twice during that time.
5. While the pork is roasting make the BBQ sauce. Mix all the ingredients together in a bowl. Refrigerate until the meat is ready. When the pork is cooked, remove from the oven and allow to rest for 20 minutes, well covered to keep warm. Pop the rolls into the oven for a few minutes to warm through.
6. Take 2 forks and shred the meat into pieces. The meat should just fall apart. Mix with some of the BBQ sauce. Split the rolls and fill with the pork mixture. Serve with some coleslaw and the extra BBQ sauce on the side.
Enjoy! (Preferably inside, unless you have your North Face thermal jacket on!)
Recipe by Eleanor Martin. Image foodgawker.com.