Easy BBQ Pork Buns


For the Pork

  • Pork Shoulder (also called pork butt) ~piece around 900 gms.
  • Paprika 1 TB
  • Chili Powder 1 TB
  • Salt 1 TB
For the Dough
  • Plain Flour 2 cups
  • Brown Sugar 2 TB
  • Butter 1 stick
  • Whole Egg 1
  • Egg Yolks 2
  • Yeast 2 tsp
For the Sauce
  • Brown Sugar 1/2 cup
  • Bourbon 1/2 cup
  • Sofrito 6 oz
  • Soy Sauce 3 TB
  • Cider Vinegar 1/3 cup
  • Worcestershire Sauce 2 TB


Heat waterbath to 81°C

Combine paprika, chili powder and salt and rub into the pork.

Vacuum pack the pork and place into the waterbath for 8 hours.

The dough is a food processor dough, so place all ingredients in a food processor and pulse until the dough comes together.

Wrap the dough in clingfilm and rest until pork is ready.

Take out pork and when cool enough pull apart to shredded consistency.

Take the Oliso bath off to use the induction base.

In a small saucepan, add the bourbon and brown sugar.  Bring to a high simmer.

Add the remaining ingredients and continue cooking until desired consistency is achieved.

Remove from heat and stir through shredded pork.  Refrigerate until cool.

Return the waterbath to the induction base and heat to 90°C.

Roll the dough and cut into 5 cm square pieces.

Place a spoonful of the pork mixture to each piece and then lightly stretch the dough to pinch the corners together, ensuring to seal the parcel.

Place seam down on the Oliso lined steamer tray.

Place the steamer tray into the waterbath with lid on and steam for 20 minutes.



Recipe by Oliso