BBQ pulled pork
An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun
Peppered pinto beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 1 tbsp plain flour
- 30g butter
- 300ml beef stock
- 50ml cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 tsp dark muscovado sugar
- 2 bay leaves
- 1 tsp black peppercornscrushed
- 3 x 400g cans pinto beans
Nutrition: per serving
- kcal127
- fat3glow
- saturates2g
- carbs16g
- sugars5g
- fibre4g
- protein6g
- salt0.6g
Method
step 1
Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it’s biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.
