One shoulder, one afternoon, a table full of people tearing at it. The pork does four hours on its own while you do nothing useful, then Hot Honey Drizzle goes on for the last blast and sets into a dark, sticky glaze. Pile it into milk buns with pickled cucumber and stand back.
4.5 hours. Serves 8.
Ingredients
- 2kg boneless pork shoulder
- 4 dessertspoons Plateit Hot Honey Drizzle
- 2 tbsp brown sugar
- 2 tbsp salt
- 8 milk buns
- 2 cucumbers, thinly sliced
- 3 tbsp + 1 tsp rice vinegar + sugar
- Kewpie mayonnaise, to serve
Method
- Rub the pork with salt and brown sugar. Overnight in the fridge if you can, an hour if you can't.
- Roast at 150°C, covered, for 4 hours until it gives to a fork.
- Whisk the vinegar and sugar, pour over the cucumbers, 20 minutes minimum.
- Uncover the pork, brush with Plateit Hot Honey Drizzle, blast at 220°C for 15 minutes until dark and sticky.
- Rest 15 minutes. Pull apart with forks, pile into buns with pickles and mayo.
Swap it: No milk buns, no problem. Steamed rice and the pickles turn the same pork into dinner for eight.
