My motivation to cook is often an attempt to recreate my favourite restaurants meals, and with a crowd to feed on a Friday night, the inspiration of Bodean's Pulled Pork Baps came to mind.
I slow-roasted the pork in quite a traditional way, jazzing up my incarnation with apple-laced slaw and a barbeque sauce heavy in vinegar, slowly reduced down for that smoky flavour with a strong tangy kick.
I like to serve this piled up in floury bread baps, but it could make a meal without the bread, maybe served with a baked sweet potato. The pork will feed 6-8, with plenty sauce left to keep in jars in the fridge for up to a month. —AmyLynam