Finger-Licking-Good Pulled Pork

Satisfy that spicy, sweet, sticky and salivating bbq sauce craving by chomping down on this delicious sandwich. The bread is toasted to perfection and then PACKED high with 5hour slow roasted pork shoulder. Which you then shred to pieces and slather with delicious bbq sauce. Top it with crispy coleslaw and call it a day.




5 lbs Pork shoulder bone in
6 buns

BBQ sauce:
1/2 bottle  or (250ml) of Diana’s BBQ sauce
1tbs mustard
1 tbs vinegar
1 tbs Worcestershire
2 tbs brown sugar
1/4 chicken broth
1 tsp chilli powder (or more depending on your desired heat level)
1 tbs mustard powder
2 cloves garlic finely chopped
2 cloves garlic chopped in half

1/2 head cabbage, shredded cabbage
1 large carrot, peeled and shredded
2 tbs mayonnaise
1 tbs Dijon mustard
1 tsp vinegar
1 tbs capers, chopped
1 tsp mustard powder
salt and pepper to taste



To make the pork, salt and pepper the meat and stick the halved garlic cloves on top. Use a roasting pan with a lid or cover with tinfoil and bake at 350F for 5 hours. Its done when the meat easily breaks apart with a fork. Take it out of the oven and let it cool down for 10 minutes. Take two forks and shred it, then put it in bowl and set aside.
While the pork is cooking you can chop all the ingredients for the coleslaw and then on hours 4 of the pork cooking time you can assemble all the coleslaw ingredients. I like to make the coleslaw about an hour in advance so all the flavours can meld. Once its done cover with plastic wrap and put aside. I find leaving it out produces a better flavour but if you’re nervous about the mayonnaise, putting it in the fridge is fine too.

For the bbq sauce put all the ingredients in a pot on medium high heat and bring to a simmer. Let it cook for 5 minutes and make sure to stir it so it doesn’t stick at the bottom. Taste and make sure its to your liking. I always tend to add more brown sugar and chilli powder. Once you like the taste of your sauce transfer the meat to the pot and stir till its coated. Turn off the heat and remove the pot from the stove.

Toast a bun, layer pulled pork and coleslaw and enjoy!

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