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Pile this slow-cooked, melt-in-the-mouth pulled pork onto bread rolls with some spicy coleslaw and bbq sauce to create the ultimate sandwich!

This recipe will serve 6-8 people and will take over 2 hours to cook, so give yourself plenty of time and let's get started......


For the Pulled Pork:

* Oil (for greasing)
* 2kg Pork Shoulder
* 1 Tablespoon of Chilli Flakes
* 1 Tablespoon of Wholegrain Mustard
* Salt and Ground Black Pepper
* 200ml of White Wine Vinegar
* 250ml of Cider
* 3 Onions (finely sliced)
* 6 Cloves of Garlic (sliced)

For the Coleslaw:

* Half a White Cabbage
* 2 Carrots (grated)
* 2 Red Onions (finely sliced)
* 1 Red Chilli (seeds removed and finely chopped) * 175g of Mayonnaise
* Salt and Ground Black Pepper
* 1 Lime (only juice need)
* 1 Tablespoon of Soy Sauce

To Serve:

* Bread Rolls
* Barbecue Sauce

Preparation Method

1. Preheat the oven to 170C/340F/Gas 3.
2. For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder.
3. Pour the vinegar and cider over, the scatter over the onion and garlic.
4. Cover with parchment paper, then wrap in foil and place in the oven to roast for three hours. After three hours, remove the foil and parchment and roast for another hour.
5. When the time is up, remove from the oven and literally pull the pork shoulder into small pieces with two forks.
6. For the coleslaw, to a bowl add all of the coleslaw ingredients and mix together well.
7. Fill the bread rolls generously with the pulled pork and serve the coleslaw and barbecue sauce on the side. Enjoy!

Courtesy of BBC Food and Simon Rimmer.

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