- 1 packet of 10 steamed buns
- 600g pork shoulder
- 1 yellow onion (sliced)
- 1 tbsp salt
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ¼ tsp cinnamon powder
- 1-2 cups water
- 2 tbsp barbecue sauce
1 Use a fork to poke holes in the pork shoulder. Rub cornstarch over pork and let the pork sit for 10-20 minutes to tenderize.
2 Mix salt, brown sugar, garlic powder, black pepper, cayenne pepper and cinnamon in a bowl. Rub seasoning mixture all over pork.
3 Add sliced onions to the bottom of a pan, then place pork shoulder on top. Add 1-2 cups of water and bring liquid to a boil.
4 Once liquid boils, reduce to medium-low fire and allow pork shoulders to braise in liquid for around 2 hours, or until meat is soft enough to pull apart using a fork.
5 Pull meat apart using two forks. Return pulled pork to a pan and add barbecue sauce. Using low heat, combine pulled pork and barbecue sauce until well mixed.
6 Steam buns for 3-5 minutes till hot. Fill buns with meat and serve.