Roasted Pulled Pork

  • Roasted Pulled Pork
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 2 kg pork shoulder roast
  • 1 cup beef broth
  • 1 cup your favourite bbq sauce (i like anything smokey)
  • 1/2 cup tomato sauce
  • 6 x hamburger buns (i won't lie, nothing comes as close as those cheap soft white store bought ones)
  • 1 Tbls smoked paprika (rub)
  • 1 Tbls hot paprika (rub)
  • 1 tspn ground cumin (rub)
  • 1 tspn garlic powder (rub)
  • 1 tspn salt (rub)
  • 1 tspn pepper (rub)
  • 2 Tbls vegetable oil (rub)
  • 1/2 x head cabbage, shredded (coleslaw)
  • 3 x carrots, shredded/grated (coleslaw)
  • 2 x spring onions, finely sliced (coleslaw) (optional)
  • 1/4 cup whole egg mayonnaise (coleslaw)
  • 1/4 cup greek/natural yoghurt (coleslaw)
  • 2 Tbls white wine/cider vinegar (coleslaw)
  • 1 Tbls mustard (coleslaw)
  • 1 tspn lemon juice (coleslaw)


Pre-heat oven to 150Âșc. 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!

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  • looks perfect for a wintery night


    by Jason Watkins on 06/05/2013, 19:16
    Jason Watkins
  • Ranking: 4 more votes required!

    Rated 5 out of 5 based on 1 votes

    1 person has cooked this

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  • Camellia Aebischer

    I like my bread fresh and my cheese stinky.

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