BBQ Pork Platter
By M&S Food
Published on 05 February 2025
Change up your regular Sunday lunch with this rich and smoky BBQ pork platter. M&S British pork shoulder is slowly cooked and smothered in a spiced smoky rub, making it
the perfect companion to rich, oozy macaroni cheese. Serve with homemade bread & butter pickles. These pickles will keep for up to a week in the fridge, making them the ultimate sandwich filler, especially when paired with our Cornish Cruncher Cheddar.
Time and servings
1 hr 5 minsTotal time
5Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 1.14kg M&S Carolina BBQ British Pork
- 340g macaroni
- 700g M&S four cheese sauce
- 1 tsp garlic granules
- 20g white breadcrumbs
- 1 tbsp olive oil
- 100g apple cider vinegar
- 50g sugar
- 1 tsp fine salt
- 1 tsp yellow mustard seeds
- 1 cucumber, thinly sliced into rounds
- 260g jar Pickled Red Onions, to taste
- 500g M&S Deli style coleslaw
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6.Step 2
Decant both Carolina BBQ Pork pouches into the tray. Cover with foil and set on the middle shelf in the oven then cook for 35 mins. Remove from the oven and pour the contents of the sauce sachet over the pork. Return to the oven, uncovered, for a further 10 mins.Step 3
Meanwhile, make the mac and cheese. Cook the pasta in boiling salted water for 9 mins, until al dente. Drain and tip in to a large baking dish. Pour over the cheese sauce, sprinkle with garlic granules and stir well until the pasta is evenly coated. Top with breadcrumbs then drizzle with oil and bake for 30-35 mins, until golden brown.Step 4
Whilst both the pork and mac and cheese are in the oven, prepare the pickles. Pour 200ml water, the vinegar, sugar, salt and mustard seeds in to a pan. Set over a medium-high heat and simmer for 5 mins, until the sugar has dissolved.Step 5
Remove from the heat and add the cucumbers to the pan, leave to infuse for at least 30 mins.Step 6
When you are ready to serve, remove the pickles from the juice and transfer to a dish.Step 7
Shred the pork with two forks, and serve alongside the mac and cheese, pickles, coleslaw and pink pickled onions (if you’d like).Step 8
Recipe Tip: Leftover pickles can be stored in an airtight container in the fridge for 1 week