So many delicious, mouthwatering recipes have made their way over from America to our humble British shores. Where would the great British barbecue be without a towering American-style burger, laden with bubbling melted cheese and sweet, pickled gherkins? We’ve all enjoyed a cosy night in with a hearty, comforting mac and cheese, and we’ve all been guilty of licking the plate clean of an indulgently sweet, creamy New York cheesecake. But of all the cheese-laden, grilled meats and sickly-sweet dessert recipes to have come out of America, the barbecued pulled pork bun is a definitive, culinary classic.

Stringy, succulent pieces of slow-roasted pork shoulder resting on top of tangy pickles and red cabbage, drizzled with lashings of sweet, smoky barbecue sauce, all held together by a freshly baked, crusty roll. Divine.

The key is slow-roasting the pork for about 6-8 hours on a low heat. This is what gives you the wonderfully tasty, tender consistency of the meat. I’m getting hungry just thinking about it! What’s great is the meat is packed with flavour, so if you want to keep it simple and serve in a plain buttered roll, it won’t compromise that classic American barbecued taste. Throw on creamy homemade coleslaw, or spread a thick layer of fragrant, chunky apple sauce, to add an English twist. The choice is yours, but the best way in my book is to go the whole hog, and keep to American tradition, by simply piling on as much succulent pork as your little bun can take. For the finishing touch, throw on plenty of homemade, spicy barbecue sauce with a delicate scattering of sweet pickles, and then take the biggest bite you manage. Yum.

Fancy giving this a go? Try our scrumptious pulled pork recipe and fabulous leftover ideas.

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