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May 17 / JW

Pulled Pork Sandwiches


Pulled pork, probably one of the best things out there after avocados, scallops, and butter. It does take some time to make, but not a lot of effort. Therefore you have to make it. I typically use pork shoulder(butt) but it not a standard cut here in Australia. Have no fear, I’ve got an alternate solution. Pork leg has a bit less fast than the shoulder but it works just as well. Phew!

First, let me say that this is of course a free range pig/organic and all that stuff. What I learned not too long ago is that pigs suffer a lot more than any other factory farmed animal(if you are really curious, read The Righteous Porkchop by Nicolette Hahn Niman). So, if you only buy a few things organic/free range, make sure pig parts are one of those things!:)

Anyway! First, you want to season this bad boy. I used a mix of the following: garlic powder, onion powder, mustard powder, cumin, hot chili(cayenne), salt, pepper, and brown sugar.

Now I use about equal amounts of each except the salt and sugar which would be about double the rest.

Now you can let this hang out for a few hours, or get to cookin straight away. Take the Leg and add it to a roasting pan with a chopped up onion, whole garlic, some stock( I used my handy dandy beef stock cubes), and some water. Cover tightly with foil and cook until it falls apart easily. This one is 1Kg and it took about 5 hours on 150C.

Make sure you also have it skin side up! After x hours you will have this:

So pretty!


But it will be soon:)

First take the skin off and discard, then scrape the fatty bit below down, unless you like that stuff, up to you. Take the meat in chunks and place into a bowl, like so:

Now take 2 forks and just start shredding the meat(it should shred really easily). Now, spoon in some of the cooking liquid. The thing about this is we have to get some moisture into the meat otherwise its just dry as heck. So, add a few small spoonfuls of the cooking liquid, and add some of your homemade barbecue sauce. Pleaaaase don’t add some craptastic bottled stuff. Honestly, if you do, well thats your own fault….So add up to about a 1/4-1/2 Cup of sauce depending on how much meat you have, and itll look like this:

Now  we’re talking…. Take a nice pile of this deliciousness and add to a bun with some coleslaw and a bit more sauce and you are in hog heaven…

Don’t drool on  your keyboard.


Here’s the Recipe:

Pulled Pork Sandwiches

Yield: 6 Sandwiches


  • 1Kg Boneless Pork Shoulder or Leg
  • 1tsp garlic powder, onion powder, mustard powder, cumin, chili, or your fav spice mix
  • 2tsp Salt, Pepper
  • 2Tbl Brown sugar
  • 1 Onion, roughly chopped
  • 2 Whole garlic cloves
  • 2 Cups Stock/Water or combo
  • Hamburger Buns
  • For Coleslaw:
  • 2 Cups Shredded Cabbage
  • 1/4 Cup Mayo
  • 2Tbl Cider Vinegar
  • 1Tbl Sugar
  • 1tsp Salt
  • 1tsp Yellow mustard seeds
  • 1 Green onion, thinly sliced
  • Optional: shredded carrot, red cabbage

Cooking Directions

  1. Rub spices into meat. Preheat oven to 150C
  2. Add pork, onion, garlic, stock and or water to roasting pan. Cover tightly with foil.
  3. Cook until fork tender(check after 2 hours, then every hour)
  4. Remove skin and fat from meat. Shred in a bowl with 2 forks.
  5. Add some of the cooking liquid and some BBQ Sauce.
  6. Add meat and coleslaw to a bun and enjoy!


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  1. Emily / May 20 2011

    Ah, I loved pulled pork! There is a Cuban restaurant near me that makes the best pulled pork with mashed sweet plantains. It’s heaven. Now I’m totally craving it!

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