Fridge Friend Recipes
Soft Drink Pulled Pork Baps recipe
Tender pulled pork cooked until meltingly soft in a sticky, sweet-smoky sauce. Piled into baps, it makes a hearty and satisfying meal.
180 min · Medium · British Jump to method
Ingredients
- 1.5kg Pork shoulder
- 2 Onions
- 3 cloves Garlic
- 3 tbsp Tomato purée
- 2 tsp Paprika
- 330ml Soft drink
- 6 Baps
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 596 kcal |
| Protein | 37 g |
| Carbohydrates | 38 g |
| Fat | 31 g |
| Saturated fat | 10 g |
| Fibre | 2.7 g |
| Sugar | 10 g |
| Sodium | 420 mg |
Why this works
A filling, protein-rich pulled pork bap that is relatively energy-dense and higher in saturated fat, with moderate carbohydrate from the soft drink glaze and bap.
High-quality protein. Pork shoulder provides a substantial amount of protein, supporting muscle maintenance and satiety.
B vitamins and minerals. Pork is a good source of B vitamins, particularly thiamine, plus iron and zinc, which support energy metabolism and immune function.
Added sugar and sodium considerations. The soft drink and baps contribute extra sugar and refined carbohydrate, while the pork and any seasoning can raise sodium depending on preparation.
Method
- Preheat the oven to 150°C (Fan 130°C, 302°F, Gas Mark 2).
Make sure the oven has fully reached temperature before the tin goes in, otherwise the pork will spend too long warming through and the braising will start unevenly.
- Place the pork shoulder in a deep roasting tin with the onions and garlic.
Choose a tin where the pork sits snugly rather than swimming in space, so the onions and garlic stay in the liquid and don’t scorch at the edges.
- Mix the tomato purée, paprika and soft drink, then pour over the pork.
Stir the mixture until the purée is completely smooth with the soft drink, with no lumps left that could catch in the tin and give a bitter taste.
- Cover tightly and roast for 2 hours 30 minutes until the pork is very tender.
Keep the lid or foil crimped tightly around the rim so very little steam escapes; if it rattles loose, the meat is more likely to dry out before it turns properly yielding.
- Shred the pork with two forks, stir it through the sauce and serve in baps.
The pork should pull apart with almost no resistance and the sauce should cling rather than look watery; if there is a lot of liquid, let it reduce briefly before assembling the baps.
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