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Curtis Stone's pulled pork with slaw and bacon cornbread

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Sesame free
  • Soy free
  • Peanut free
  • Nut free

If you’re looking for a mouth-watering dish to make this weekend, this tender slow-cooked pulled pork is loaded with flavour. Served with slaw and bacon cornbread, it’s the perfect feast for friends and family.

  • Serves6, with leftovers
  • Cook time5 hour 50 minutes
  • Prep time15 minutes, + cooling time


  • 2kg Coles Australian Pork Shoulder Roast Boneless
  • 150g streaky bacon, finely chopped
  • 2 cups (340g) coarse polenta (cornmeal)
  • 1 cup (150g) plain flour
  • 2 tbs caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 cups (500ml) buttermilk
  • 2 extra-large Coles Australian Free Range Eggs
  • 80g butter, melted
  • 1 1/2 cups (375ml) apple cider vinegar
  • 1 1/2 cups (330g) brown sugar
  • 2 tbs tomato paste
  • 1/4 tsp crushed red chilli flakes
  • 1/4 mini drumhead cabbage (about 250g), finely shaved
  • 1 small red onion, thinly sliced
  • 1 red capsicum, seeded, thinly sliced

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.


  1. Step 1

    Position rack in centre of oven. Preheat to 150°C (130°C fan-forced). Season pork with salt and pepper. Use a small sharp knife or clean box cutter to deepen scoring in the skin and fat of the pork (don’t cut through the meat). Rub 2 tsp sea salt flakes into skin. Place skin-side up in a shallow roasting pan. Roast, uncovered, for 5½ hours or until pork is fork-tender. Remove from oven and increase heat to 230°C (210°C fan-forced). Transfer pork to a plate. Pour off juices from roasting pan and reserve. Return pork to the clean pan. Roast for 20 mins or until skin is golden brown, puffed and crisp.
  2. Step 2

    Meanwhile, in a medium frying pan over medium heat, cook bacon, stirring occasionally, for 5 mins or until crisp. Transfer to a plate, reserving fat. Whisk polenta, flour, caster sugar, baking powder, bicarbonate of soda and ¾ tsp salt in a medium bowl. Whisk buttermilk and eggs in a large bowl. Gently whisk in polenta mixture until just combined. Stir in the bacon and butter.
  3. Step 3

    Grease a 23cm round or square cake pan with reserved fat from bacon. Pour batter into pan and spread out evenly. Bake with pork at 230°C for 18 mins or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in the pan on a wire rack for 10 mins, then turn out and cut into pieces.
  4. Step 4

    While the cornbread is cooking, place ⅓ cup (80ml) of the reserved pan juices from the pork in a medium saucepan. Add vinegar, brown sugar, tomato paste, chilli flakes and 2 tsp pepper. Simmer over medium heat, stirring occasionally, for 15-20 mins or until reduced to a syrupy consistency. Season with salt. Keep warm.
  5. Step 5

    In a large bowl, toss the cabbage, onion, capsicum and ⅓ cup (80ml) of the sauce. Season with salt and pepper.
  6. Step 6

    Remove crackling from the pork. Break into pieces. Transfer the pork to a large serving bowl. Using 2 forks, coarsely shred the meat. Add 1 cup (250ml) of the sauce and toss to coat. Season with salt and pepper. Serve with the crackling, slaw, cornbread and remaining sauce.

    Serve with lime halves.

Nutrition Information

Per Serve

Energy: 1017kJ/4251 Cals (49%)

Protein: 42g (84%)

Fat: 37g (53%)

Sat fat: 17g (71%)

Carb: 126g (41%)

Sugar: 68g (76%)

Fibre: 5g (17%)

Sodium: 1856mg (93%)