- 3 shallots
- A splash of olive oil
- Sea salt and freshly ground pepper
- 350g plums (about 6 plums)
- 2 garlic cloves
- 1 chilli
- 1 cinnamon stick
- 3 cloves
- 75ml cold water
- 2 tbsp smoky tomato ketchup
- 1 tbsp honey
- 2 tbsp cider vinegar
- 1.5kg Pulled Pork with Sugar & Spice*
- 6-8 brioche burger buns
- 1 green cabbage
- 1 carrot
- 1 onion
*+ extra time for cooking pulled pork
*For our Pulled Pork with Sugar & Spice recipe click here.
1. Peel and finely chop the shallots. Warm a splash of oil in a small pan over a low heat. Add the shallots. Season. Fry for 10 mins till the shallots are soft and glossy but haven’t picked up any colour – reduce the heat if they start to brown.
2. While the shallots cook, stone and roughly chop the plums. Peel and crush the garlic. Deseed and finely chop the chilli.
3. Add the plums, garlic and chilli to the pan. Chuck in the cinnamon stick and cloves. Pour in the water, along with the ketchup, honey and vinegar. Give it a good stir. Cover and bring to the boil. Turn the heat down and simmer for 15 mins till the plums have broken down to make a thick sauce. Remove from the heat and leave to cool.
4. Lift out the cinnamon stick and cloves. Use a hand-held blender to blitz the cooled sauce in the pan or ladle it into a small processor to blitz (or leave it chunky). Taste and add more salt, pepper or honey if you think it needs it.
5. Shred the cabbage, carrot and onion to make up your crunchy veg.
6. Serve the pulled pork in buns with the shredded crunchy veg and the plum barbecue sauce spooned over the top. Store any leftover plum sauce in a jar in the fridge - it's delicious added to vegetable stir-fries.