Pulled Pork!

Sooo I had a bit of an incident with this recipe. I spent a whole day roasting and simmering the pork, then made a lovely coleslaw accompaniment, thoroughly enjoyed the meal with some good company and accidentally deleted all but one photo from my camera!

Quite devastated by this and obviously it detracts from the quality of the post but I just couldn't not post it! And I'm not ready to go through all of that again any time soon; especially because I still have some in the freezer ;)

Here is the lone solider... coleslaw sadly absent.

No pulled pork will ever live up to the BBQ goodness I had at Hot Wings on Queen st. in Toronto, however, this isn't so bad!

Roasted Pulled Pork

Serves 6

1.5-2kg pork shoulder roast
1 cup beef broth
1 cup of your favourite BBQ sauce (I like anything smokey)
1/2 cup tomato sauce
6 hamburger buns (I won't lie, nothing comes as close as those cheap soft white store bought ones)

rub;
1 tbsp smoked paprika
1 tbsp hot paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil

coleslaw;
1/2 head cabbage, shredded
3 carrots, shredded/grated
2 spring onions, finely sliced (optional)
1/4 cup whole egg mayonnaise
1/4 cup greek/natural yoghurt
2 tbsp white wine/cider vinegar
1 tbsp mustard
1 tsp lemon juice
salt and pepper


Pre-heat oven to 150ºc. Rub spices and oil in to a paste and cover the pork roast. Roast in oven for 5-7 hours until tender and falling apart.

Remove pork and place on a board, shred apart with two forks and place in a pot with sauces and beef stock. Add more/less stock if it's too runny/thick. Bring to a boil then reduce and simmer on a low heat for 1-2 hours; it's reasonably flexible, whatever suits your time constraints.

Meanwhile, shred cabbage, carrot and spring onions for coleslaw and whisk dressing ingredients in a separate bowl.

Toss together coleslaw and serve on top of the sticky sweet pork between two toasted hamburger buns!