Go Back
–+ servings
deZaan Steamed Buns filled with Crimson Red BBQ Pulled Pork
Print Recipe

deZaan Carbon Black Steamed Buns filled with Crimson Red BBQ Pulled Pork

Technique: Dough (Yeast)
Prep Time4 hours
Cook Time6 hours
Finishing Time45 minutes
Total Time10 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: Steamed Buns with Pulled Pork
Servings: 15 people

Equipment

  • sauce pan
  • Mixing Bowls
  • Utensils
  • parchment paper
  • Steamer
  • Oven
  • Casserole Dish

Ingredients

PART 1: BBQ SAUCE

  • 250 g Onion (chopped)
  • Salt ( to taste)
  • 12 g Ginger (Freshly Grated)
  • 250 g Fresh Tomato Sauce
  • 20 ml Worcestershire Sauce
  • 36 ml Honey
  • 30 ml Molasses
  • 28 ml Apple Cider Vinegar
  • 10 ml Rum or Bourbon ( Optional )
  • 20 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
  • 10 g Smoked Paprika
  • 1 Garlic Clove ( Roughly Chopped )
  • 2 g Habanero Chilli ( Powdered or Fresh )
  • 10 ml Olive Oil

Part 2: Buns

Part 3: Pulled Pork

  • 1 kg Pork Shoulder ( Boneless )
  • 150 ml Water
  • 100 ml Apple Cider Vinegar or Rice Vinegar
  • 25 g Brown Sugar
  • 4 g Salt

Instructions

Part 1: Method

  • In a saucepan (medium/high heat), add Olive Oil and Onions. Caramelise Onions to a golden-brown colour.
  • Once Onions are caramelised, add Ginger and saute ingredients for 2 minutes.
  • Add all liquid ingredients, give them a good stir and reduce heat to low/medium. Add rest of the ingredients and stir until well combined (reduce to low heat).
  • Let simmer for 20-25 minutes, stirring occasionally to prevent from burning the bottom. Note: If Sauce becomes too thick, add a bit of water to thin it out.
  • Taste Sauce to make sure seasoning meets personal preference. If required, add extra at this point.
  • Enjoy on any poultry or meat, barbequed vegetables (For example - Cauliflower, Corn, Sweet Potatoes).
  • TIP: Can be used as a marinate or an additional sauce.

Part 2: Method

  • Prepare a lightly oiled bowl or container to allow the resting of dough.
  • Sift flour, deZaan Carbon Black Cocoa Powder and 2/3 of Sugar and Salt into a mixing bowl. Set aside until ready to use.
  • In a separate bowl, add remaining 1/3 of Sugar, Yeast and 50ml of warmed Water. Stir to activate the Yeast and allow to fully dissolve.
  • In a separate bowl , add remainder of Water, Oil and Vinegar. Set aside until ready to use.
  • Once fully dissolved, add the wet Yeast mixture to the Flour mixture in the mixing bowl.
  • With a dough hook attachment, mix into a rough dough.
  • At the same time, stream the remaining wet ingredients into the mixing bowl and create a smooth dough. Note: This process will take approx. 10-15 minutes.
  • Once a smooth dough is achieved, transfer to prepared oiled bowl. Cover with a damp cloth for approx. 1.5-2 hours at room temperature. (TIP: Depending on weather circumstances, dough can also be left to double in size).
  • Once dough has doubled in size, transfer dough onto a flat clean and floured work surface. Flatten dough out and knead in the Baking Powder.
  • Proceed to roll dough out and cut off about 50g portions (approx. 17 servings).
  • Once portions have been weighed, roll cut portions into balls. Transfer to a sheet tray lined with parchment paper. Cover with a damp cloth and let rest for about 3-5 minutes (If weather is leaning to the warmer side, allow them to rest 5-10 minutes in the refrigerator before rolling out again).
  • At this time, prepare 17-20 rectangular pieces of parchment paper to fit over each individual dough. Set aside until ready to use.
  • Once the dough has rested, roll each ball out into a flat circle with a rolling pin. Roll to about 4mm thickness. Transfer to prepared parchment paper (rectangular cut pieces prepared in step 12).
  • Oil the inside of the bun using a brush and gently fold into a half moon shape, folding the top edge to meet with the bottom edge.
  • Once step 14 has been repeated with all the buns, transfer all buns onto a sheet tray and cover with a towel. Allow to rest for approx. 1-1.5 hrs (or double in size).
  • Prepare a steamer over bain-marie running on medium-high heat. Note: This step needs to be started once the dough is almost ready.
  • Steam buns for about 7-8 minutes.
  • TIP: Buns can be pre-steamed ahead of time and rewarmed (by steaming for a maximum of 2 minutes).

Part 3: Method

  • Preheat oven to 150ºC.
  • Prepare a large casserole with a bit of water at the bottom.
  • Place the Pork Shoulder (skin side up) in the casserole. Rub the shoulder with the Brown Sugar, Salt and ¼ Vinegar.
  • Pour the rest of the wet ingredients onto the shoulder. Cover with an aluminum foil.
  • Place in oven and cook for 4-6 hours, checking often for dryness. (TIP: If the shoulder becomes dry, pour a 1:1 mixture of vinegar and water over it to keep it from drying up).
  • If the meat starts pulling apart from the center, then it is ready.
  • Remove from the oven and transfer the meat on to a large flat dish. (TIP: Keep the juice for later when tossing the meat with the BBQ sauce).
  • Once the meat is on the dish and becomes a bit cooler, shred the meat with the help of two forks.
  • Once done with step 8 , add about 200g of BBQ sauce into the casserole, stir until well combined with the juice left over from cooking.
  • Add ½ of the shredded pork back into the casserole and stir until the meat has been nicely (generously) coated.
  • Add second ½ of the shredded pork and toss into the rest until all of the meat has been generously coated.
  • Note: If need be, add more of the BBQ sauce, recommended to sauce to preference.