Pulled Pork Sandwiches


Pulled Pork Sandwiches

Prepare the pork in advance of your guests arriving and leave in an enclosed tray on the barbeque for easy serving later on.


4 bay leaves
Sea Salt to taste
Tsp Peppercorns
Tsp Chinese five spice
Roughly chopped white onion
500g pork shoulder, bone out, skin on (leave the skin and the fat on during the braise for extra flavour, but remove once cooked)
Hot Chilli Sauce
Barbeque Sauce
Chopped Gherkins
Chopped Red Onion
Brioche Bread Buns
Red Cabbage and Apple Coleslaw


1. Fill a pot (big enough to comfortably fit the pork) with water and bring to a slow boil. Add bay leaves, Chinese 5 spice, white onion, salt, peppercorns and pork. Make sure the water covers the pork, weigh it down with a plate to keep it under the surface if necessary.

2. Cook on a low, slow boil for 2-3 hours.

3. Check to see if the meat is cooked by picking it up with tongs; if the meat appears soft and falls away easily from the joint, it’s ready.

4. When the pork is cooked, take it out of the pot and place on a tray. DO NOT THROW AWAY THE STOCK! Remove the skin and fat and start shredding the pork pulling the meat apart and into strands.

TOP TIP: Chop a little of the fat back into the pulled pork for a richer flavour.

5. Take the pulled pork and place it in the roasting pan with some hot chilli sauce, barbecue sauce and a few tablespoons of the pork stock. Cook over a medium-high heat until the liquid has disappeared and the pork has taken on a sticky look.

TOP TIP: If you are partial to a more spicey sandwich, now is the time to add in the spice

Remove from heat.

6. Toast the buns on the barbeque (optional) and assemble the pulled pork sarnies. On the base half of the buns, squeeze on a mix of the sauces and top with red onion and chopped gherkins. Layer on a good amount of the pulled pork mixture and top with the other half of the bun.

Add some extra 'oomph' to your sandwich by adding Red Cabbage and Apple Coleslaw

TOP TIP: If you are going to leave the pulled pork roasting tray on the barbeque – make sure you keep adding the remaining stock to keep the meat moist!

Products used:

MasterClass Large Anti-Slip Chopping Board

MasterClass Agudo 5 Piece Knife Set with Storage Stand

MasterClass Stainless Steel 14 Litre Stockpot

Colourworks 5 Piece Knife Block Set

MasterClass 28cm Food Tongs

MasterClass Stainless Steel Heavy Duty 37cm x 27cm Roasting Pan