Jan Braai's pulled-pork

Jan Braai’s pulled-pork

Jan Braai’s pulled-pork served on a bun with a generous helping of Ranch dressing sure goes down a treat. You must try it!

SERVES 10 // COOK TIME 260 mins

INGREDIENTS
For the ranch dressing
500 ml buttermilk
250 ml sour cream
90 ml chopped chives
2 tbsp Dijon mustard
Juice and zest of 1 lemon
1 tsp garlic powder
1 tsp salt and 1 tsp pepper
For the pulled pork
2 tbsp paprika
2 tbsp brown sugar
1 tsp salt and 1 tsp pepper
1 tsp ground cumin
1 tsp mustard powder
1 tsp cayenne pepper
2 kg pork shoulder, deboned
For the potjie
2 tbsp olive oil
1 onion, peeled and sliced
4 cloves garlic, peeled and crushed
500 ml chicken stock
250 ml beer or cider
To serve
Gherkins, halved
Red onions, peeled and sliced
Lettuce

METHOD
For the ranch dressing
1. Shake the buttermilk before opening. Combine with all the other dressing ingredients.
2. Cover and refrigerate.
For the pulled pork
1. Mix all the spices together, then rub into the pork shoulder.
For the potjie
1. Place the potjie on the fire, add the oil and onion, and fry for a few minutes.
2. Add the garlic and the pork shoulder to the potjie. Brown the pork on both sides. (This should not take longer than 10 minutes.)
3. Add stock and beer/cider, and bring to a gentle simmer. Cover and simmer for 3–4 hours, until the meat is very tender and starts to fall apart. Lift the lid and turn over the pork every 30 minutes. If the potjie starts to run dry at any time, add a little more stock or beer/cider.
4. Once done, remove from the fire and rest for 20 minutes.
5. Use forks to shred the pork, then mix the pulled pork with the leftover liquid in the potjie.
6. Build the rolls with pulled pork, dressing, gherkins, red onion and lettuce.