It's surprising that any of this smoky caramelised pork actually made it to the sandwiches! I have spent the last few years trying to perfect my smoky pulled pork recipe and I have finally cracked it. This is a really good one for entertaining guests if you have a few hours up your sleeve but want something fuss free. For an extra indulgence I like to use brioche rolls but regular soft rolls will work well too. 


Makes 4 large sandwiches


1.25kg pork shoulder
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons hot paprika
1 teaspoon dried oregano
1 cup good quality barbecue sauce
3 tablespoons chipotle hot sauce
330ml apple cider
1 cup chicken stock
1 clove of garlic, minced
Salt and pepper

1 carrot julienned
1/4 red cabbage, shredded
1 red apple, julienned
1/4 cucumber, julienned
3 tablespoons apple cider vinegar
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper



Preheat the oven to 220°C.

Add the olive oil to a heavy based casserole dish and fry over medium heat. Add the spices and oregano and fry for 2-3 minutes until aromatic. Add the pork and fry on both sides until beginning to colour. Add the barbecue sauce, chipotle, apple cider and chicken stock and bring to the boil. 

Place the casserole dish in the oven for 25-30 minutes until pork is golden brown. If the liquid is no longer covering at least a third of the meat add a little water. Reduce the heat to 160°C and place the lid on the casserole dish. Continue to cook for 3-4 hours until the meat is really soft and falling apart. 

Remove from the oven and place on the stovetop on a low heat. Remove any excess skin and fat. Add the minced garlic, salt and pepper and enough water to lift any sticky caramelised bits stuck to the base of the dish. Cook for a further 10 minutes. 

Place the apple and vegetables in a bowl and toss together with your hands. In a seperate bowl mix together the apple cider vinegar, olive oil, lemon juice and salt and pepper. Just before serving add the dressing to the slaw.