Low and slow BBQ
Olive|August 2021
It’s not all about speedy burgers and bangers – these slower barbecue belters require a little more time but are well worth the extra effort
ADAM BUSH

Pulled pork tacos with charred corn salsa and pickled onions

Our pulled pork is a real crowd-pleaser, cooked in cola, lime juice and orange juice for a salty, sweet and sour kick.

4 HOURS 30 MINUTES | SERVES 6 | EASY

pork shoulder 2kg, cut into large chunks

ground cumin 1 tbsp

smoked paprika 1 tbsp

onion 1, thickly sliced

garlic 1 bulb, halved horizontally

dried oregano 1 tbsp

scotch bonnet chillies 2, pierced a few times with a knife

cola (not sugar-free) 330ml can

limes 5, juiced, plus extra wedges to serve

oranges 3, juiced

red onions 2, thinly sliced

corn or

wheat tortillas 16 small

coriander a handful of leaves SALSA

corn on the cob 4

spring onions 2 bunches

olive oil for drizzling

avocados 4, peeled, stoned and diced

red chillies 3, finely chopped, plus extra to serve

limes 2, juiced

1 Toss the pork with the cumin and paprika, then set aside (you could do this the night before and keep in the pork in the fridge to get ahead). Heat the oven to 170C/fan 150C/gas 3. Put the seasoned pork, the onion, garlic, oregano, chillies, cola, most of the lime juice (about 3 limes) and the orange juice into a casserole with 500ml of water. Put a piece of baking paper over the pan, then cover with the lid and cook for 2 hours. Remove the lid and cook for 2 hours more. Transfer the pork to a baking dish and use two forks to shred the meat, onion and chillies. Squeeze the garlic cloves from their skins. Ladle in enough of the braising liquid to make it saucy but not soupy. Keep warm in a low oven.

2 Tip the red onions into a bowl with the remaining lime juice and a large pinch of salt. Scrunch the onions into the juice with your hands until they start to soften.

3 Heat a barbecue to high. Toss the corn cobs and spring onions with a little oil and some salt, then grill for 5-10 minutes or until really charred and softened. Chop the spring onions into 4cm pieces. Put the corn cobs on their ends on a board and use a sharp knife to cut downwards along their lengths, shaving off the charred kernels. Tip the kernels and spring onions into a large bowl with the avocados, red chillies, lime juice and some seasoning. Toss everything together to combine.

4 Grill the tortillas on the hot barbecue for 30 seconds on each side to toast and char slightly. Serve the pork in the tortillas topped with the pink pickled onions, the charred corn salsa, extra chopped red chillies and the coriander leaves, with some lime wedges on the side for squeezing over.

PER SERVING 917 kcals | fat 34.5G saturates 9.3G | carbs 65.9G | sugars 15.5G fibre 13.6G | protein 78.8G | salt 1.6G

Sticky sichuan peppercorn short ribs

Short ribs can be tricky, as they need plenty of time to cook slowly. Finishing them on the grill will produce meltingly soft meat with a smoky, spicy char from the glaze. After slow-cooking in the oven, the ribs will keep for up to two days in the fridge, should you want to get ahead.

6 HOURS | SERVES 4 | EASY

beef short ribs 4

sichuan peppercorns 1 tbsp

cumin seeds 2 tbsp

dried red chilli flakes 1 tbsp

dark soy sauce 3 tbsp

black vinegar 3 tbsp

soft light brown sugar 100g

chicken stock 750m

l ginger 2 thumb-sized pieces, peeled and sliced

garlic 8 cloves, bashed

coriander a small bunch, stalks only, plus leaves to serve

SMACKED CUCUMBERS

cucumbers 2

rice vinegar 6 tbsp

caster sugar 1 tbsp

chiu chow chilli oil 2 tbsp

garlic 3 cloves, finely chopped

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