Smoky BBQ Pulled Pork Buns

Meanwhile, remove the pork shoulder from the packaging.

Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a small bowl and add half the red wine vinegar and the sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Pour the remaining vinegar into a medium bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Mix to combine, then set aside.

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Stir through the remaining Central American style spice mix and fry for 1 min.

Transfer the charred corn to the bowl of dressing. Add the coleslaw mix, then toss to combine and set aside. 

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.

Stir through  the chipotle paste, BBQ sauce and water (see pantry for amount). Taste and season with salt and pepper if needed.

Return the pork to the oven to bake until sticky, 5 mins.

Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.