Pulled Pork Bun

Pulled Pork Buns with Tangy Apple Chutney Try this recipe for tender pork cooked in the Instant™ Vortex™ VersaZone air fryer. Infused with smoky flavours, nestled in a soft bun, and topped with sweet and spicy apple chutney.

Cut:
  • Portions: 6-8
  • Prep 30 minutes
  • cook: 120 MINUTES

Ingredients

For the Smoky Pulled Pork

  • 1.5 kg boneless pork butt or shoulder
  • ¼ C (60 ml) olive oil
  • 1 tsp (5 ml) liquid smoke (optional)
  • 1 Tbsp (15 ml) ground black pepper
  • 1 Tbsp (15 ml) salt
  • 2 Tbsp (30 ml) garlic powder
  • 2 Tbsp (30 ml) onion powder
  • 1 Tbsp (15 ml) chilli powder
  • 2 Tbsp (30 ml) smoked paprika
  • ½ C (125 ml) BBQ sauce

For the Apple Chutney

  • ¼ C (60 ml) olive oil
  • 3 Granny Smith Apples peeled, cored and chopped
  • 2 whole red onions, sliced
  • 2 Tbsp (30 ml) yellow mustard seeds
  • 1 Tbsp (15 ml) black mustard seeds
  • 1 C (125 ml) sultanas
  • 1 cinnamon stick
  • 2 star anise pods
  • ½ C (125 ml) brown sugar
  • 1½ C (325 ml) dry white wine

For the Panko Onion Rings

  • 3 medium-sized onions
  • 1 C (250 ml) flour
  • 2 Tbsp (30 ml) paprika
  • 4 eggs
  • ¼ C (60 ml) extra virgin olive oil
  • 2 C (500 ml) panko breadcrumbs
  • To Serve
  • 6-8 brioche rolls
  • butter for spreading
  • 1 baby white cabbage, finely sliced
  • 2 spring onions, green part only, finely sliced on the diagonal

Method

Rub the oil, liquid smoke, and dry spices all over the surface of the pork to fully coat it. Let the pork sit for at least 30 minutes, or overnight in the fridge. When ready to cook, remove the pork from the fridge and allow it to come to room temperature. Place the meat in the basket of the Instant™ Vortex™ VersaZone air fryer, fat side up. Pour over the remaining juices.

Cook the pork for 1½ hours at 180 °C on the roast function until pull-apart tender. Switch off the air fryer and leave the pork inside for 30 minutes to rest. Remove from the air fryer and place into a dish. Using two forks, pull the meat apart until shredded. Add the barbecue sauce to the meat and mix to combine and coat, adding a little more if needed.

Heat the olive oil in a pan over medium heat and add the apples and red onions. Sauté until browned, about 2-3 minutes. Stir in the mustard seeds, sultanas, cinnamon stick, and star anise. Add the brown sugar and white wine, and let it cook until caramelised and thick. Remove from the heat and allow it to cool before serving.

Begin the onion rings by setting the Instant™ Vortex™ VersaZone air fryer to 180 ºC, using the air fry function. Cut the onions into 1cm thick rings. Add paprika, salt, and pepper to the flour. Lightly whisk the eggs in a separate bowl and then add the oil. Start crumbing the rings by first dusting them in the flour, then dipping them in the egg mixture, and finally coating them in panko breadcrumbs. Place the crumbed onions into the air fryer and cook for 10 minutes or until golden brown.

Serving suggestion: Slice the buns and butter both sides and lightly toast the buns in a dry frying pan until golden, the top each bun base with the pulled pork, then add a generous dollop of chutney and a small handful of chopped cabbage and spring onion greens, if using.