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Pulled pork sandwiches with red cabbage slaw

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Mouthwatering tender pork is at the heart of this Pulled pork sandwiches with red cabbage slaw recipe. And you'll even find sumptuously crunchy crackling tucked inside the crispy rolls.

  • Serves8
  • Cook time3 hour 45 minutes
  • Prep time25 minutes, (+ cooling time)
Pulled pork sandwiches with red cabbage slaw

Ingredients

  • 2 tbs, plus ¾ cup brown sugar
  • 1 tbs paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 2kg Coles Australian Pork Forequarter Roast Boneless, skin removed in 1 piece
  • 1 tbs olive oil, divided
  • 1 small red onion, thinly sliced, divided
  • 4 garlic cloves, smashed
  • 4 cups (1L) chicken stock
  • 2¼ cups (560ml) apple cider vinegar, divided
  • ¼ cup (70g) tomato paste
  • 2 tsp crushed red chilli flakes
  • 3 tbs mayonnaise
  • ¼ head red cabbage (about 250g), thinly shaved
  • ½ medium carrot, shredded
  • 8 Coles Bakery Kaiser or Rustic White Rolls, halved, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Position a rack in the centre of the oven. Preheat to 140°C. In a small bowl, mix 2 tbs of the brown sugar, paprika, cayenne, onion powder, 1 tbs sea salt flakes and 1 tsp freshly ground black pepper. Toss pork in the spice mixture.
  2. Step 2

    Heat a large, ovenproof pot over medium-high heat. Add 2 tsp of the oil and the pork. Cook, turning occasionally, for 8-10 mins or until caramelised. Transfer the pork to a baking tray. Pour off all the fat and wipe the pot with damp paper towel. Add the remaining 2 tsp oil, half the onion and the garlic. Cook for 4 mins or until onion begins to brown. Add the stock and ¼ cup of the vinegar. Return pork to the pot, fat-side up. Bring the liquid to a simmer. Cover the pot and transfer to the oven. Cook for about 3 hours or until the meat is very tender. Remove from oven, uncover and allow pork to cool for 30 mins.
  3. Step 3

    Meanwhile, cook the crackling. Turn the oven up to 250°C. Using a sharp knife or box cutter, score the reserved pork skin. Rub 1 tsp sea salt flakes into the scored skin. Lay the pork skin on a cooling rack set on a large, heavy rimmed baking tray and transfer to the oven. Cook the pork skin for 25 mins or until golden brown and crisp. Set aside to cool slightly before breaking into pieces.
  4. Step 4

    In a small saucepan, whisk the remaining 2 cups vinegar and remaining ¾ cup brown sugar. Bring the mixture to the boil over medium-high heat. Cook for 10-15 mins or until reduced by one-third. Remove from heat and whisk in the tomato paste, chilli flakes, 3 tsp sea salt flakes and 1 tsp freshly ground black pepper. Set the barbecue sauce aside.
  5. Step 5

    In a large bowl, whisk the mayonnaise and 2 tbs of the barbecue sauce. Add the cabbage, carrot and remaining onion and toss to coat. Season to taste.
  6. Step 6

    Transfer the pork to a large bowl and using two forks, coarsely shred the meat. Add 1 cup of the barbecue sauce and toss to coat. Season the pulled pork to taste.
  7. Step 7

    Divide the pulled pork between the bases of each toasted roll. Spoon extra barbecue sauce over the pulled pork as desired. Top each sandwich with the coleslaw and finish with crackling pieces. Cover with the roll tops and serve.

    Pulled pork sandwiches with red cabbage slaw

    Pulled pork sandwiches with red cabbage slaw
    • Serves8
    • Cook time3 hour 45 minutes
    • Prep time25 minutes, (+ cooling time)
    Ingredients
    • 2 tbs, plus ¾ cup brown sugar
    • 1 tbs paprika
    • 1 tsp cayenne pepper
    • 1 tsp onion powder
    • 2kg Coles Australian Pork Forequarter Roast Boneless, skin removed in 1 piece
    • 1 tbs olive oil, divided
    • 1 small red onion, thinly sliced, divided
    • 4 garlic cloves, smashed
    • 4 cups (1L) chicken stock
    • 2¼ cups (560ml) apple cider vinegar, divided
    • ¼ cup (70g) tomato paste
    • 2 tsp crushed red chilli flakes
    • 3 tbs mayonnaise
    • ¼ head red cabbage (about 250g), thinly shaved
    • ½ medium carrot, shredded
    • 8 Coles Bakery Kaiser or Rustic White Rolls, halved, toasted
      Description

      Mouthwatering tender pork is at the heart of this Pulled pork sandwiches with red cabbage slaw recipe. And you'll even find sumptuously crunchy crackling tucked inside the crispy rolls.

      Method
      1. Step 1

        Position a rack in the centre of the oven. Preheat to 140°C. In a small bowl, mix 2 tbs of the brown sugar, paprika, cayenne, onion powder, 1 tbs sea salt flakes and 1 tsp freshly ground black pepper. Toss pork in the spice mixture.
      2. Step 2

        Heat a large, ovenproof pot over medium-high heat. Add 2 tsp of the oil and the pork. Cook, turning occasionally, for 8-10 mins or until caramelised. Transfer the pork to a baking tray. Pour off all the fat and wipe the pot with damp paper towel. Add the remaining 2 tsp oil, half the onion and the garlic. Cook for 4 mins or until onion begins to brown. Add the stock and ¼ cup of the vinegar. Return pork to the pot, fat-side up. Bring the liquid to a simmer. Cover the pot and transfer to the oven. Cook for about 3 hours or until the meat is very tender. Remove from oven, uncover and allow pork to cool for 30 mins.
      3. Step 3

        Meanwhile, cook the crackling. Turn the oven up to 250°C. Using a sharp knife or box cutter, score the reserved pork skin. Rub 1 tsp sea salt flakes into the scored skin. Lay the pork skin on a cooling rack set on a large, heavy rimmed baking tray and transfer to the oven. Cook the pork skin for 25 mins or until golden brown and crisp. Set aside to cool slightly before breaking into pieces.
      4. Step 4

        In a small saucepan, whisk the remaining 2 cups vinegar and remaining ¾ cup brown sugar. Bring the mixture to the boil over medium-high heat. Cook for 10-15 mins or until reduced by one-third. Remove from heat and whisk in the tomato paste, chilli flakes, 3 tsp sea salt flakes and 1 tsp freshly ground black pepper. Set the barbecue sauce aside.
      5. Step 5

        In a large bowl, whisk the mayonnaise and 2 tbs of the barbecue sauce. Add the cabbage, carrot and remaining onion and toss to coat. Season to taste.
      6. Step 6

        Transfer the pork to a large bowl and using two forks, coarsely shred the meat. Add 1 cup of the barbecue sauce and toss to coat. Season the pulled pork to taste.
      7. Step 7

        Divide the pulled pork between the bases of each toasted roll. Spoon extra barbecue sauce over the pulled pork as desired. Top each sandwich with the coleslaw and finish with crackling pieces. Cover with the roll tops and serve.