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Pulled Pork Rolls

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Slow cooker pulled pork

pork shoulder joint pork shoulder joint
(roughly 1.2kg)
1 tbsp tbsp brown sugar brown sugar
1 tsp tsp garlic powder garlic powder
2 tsp tsp paprika paprika
4 onions onion
(peeled and quartered)
5 garlic garlic
(peeled and crushed)
400 ml ml chicken stock chicken stock

Barbecue sauce

6 tbsp tbsp tomato sauce tomato sauce
6 tbsp tbsp honey honey
3 tbsp tbsp soy sauce soy sauce
3 tsp tsp mustard mustard
1 tsp tsp Red chillies Red chilli

To serve

coleslaw coleslaw
6 soft buns soft bun

Pulled pork rolls with BBQ sauce

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6:15 h


This pulled pork recipe is made in a slow cooker until it’s meltingly tender, but for a super speedy version simply make up a batch of the barbecue sauce and simmer with shredded leftover roast pork. Serve in soft buns loaded with coleslaw and extra sauce on the side, and match with a glass of Barossa Valley Shiraz.

  1. Begin by preparing the barbecue sauce. Combine all of the ingredients together in a small pan and simmer over a medium heat until the sauce begins to thicken.
  2. Meanwhile, mix the sugar, paprika and garlic powder together in a small bowl and rub it all over the pork joint. Arrange the onions and garlic in a layer across the bottom of the slow cooker pot and place the pork on top.
  3. Pour in the stock (over the onions, not meat, to avoid washing off the rub) and half of the barbecue sauce. Cover with the lid and cook on high for 6 hours, or until the pork is very tender.
  4. Once cooked, remove the pork from the cooking liquor and remove any fat. Shred the meat into strips using two forks and add to a saucepan along with half the leftover barbecue sauce.
  5. Strain off the cooking liquor into a jug, discarding the onions and garlic, and add a few tablespoons to the pork - the meat should be juicy and coated in sauce but not too runny.
  6. Split open the buns and scoop a generous mound of pulled pork onto each one. Drizzle over the remaining barbecue sauce and top with coleslaw to serve.