*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
For those of you who have been following my last few blog/insta posts here is the finished product of them combined. The perfect marriage! This whopper of a pulled pork sandwich punches you in the face with it’s great flavour, from both the pork itself and the spicy BBQ sauce that’s so damn simple & tasty. This is a sandwich that completely melts in your mouth. Then there’s the addition of slaw that makes it feel, well, kind of healthy….. HA! No it doesn’t. Truthfully, it just makes it taste that bit better.
Cooking some pork butt is a slow process but also a very rewarding one. I got a small (1.5kg) one the other day so it cooked quicker than your average 3 – 5kg sized one. But the taste was still just as good! The amount of meat and different dinners I cooked with it makes it outstanding value for money for any family or party.
Has pulled pork got a bad rap?
When you think of pulled pork sandwiches most people’s minds jump so often to mass produced, overly watered or vinegared sauces. Served to us on an average bun with a mediocre slaw. Oh, and let’s not forget the beer of choice – bud light! It’s a shame because with honestly only a little love and care you can have some quality southern style cooking right at home.
I guess about 10 years ago pulled pork became a “thing”. It was turning up on every damn menu everywhere as chefs, managers & owners all saw how cheap and how easily mass produced it could be. Dollar signs were flashing right before their eyes. Don’t get me wrong now, I’ve had some killer pulled pork in restaurants so it hasn’t been all bad! Living in the US, Ireland and now in Australia so I have had plenty to compare. But there was definitely a period when I just steered clear of it. What’s the saying? Fool me once or is it twice? Who knows. Well, I do as I was fooled a few times too many!
Now that I have myself a BBQ and the weather to be out on the deck regularly. I have got back into cooking (and eating) it again and boy am I delighted with the results. When you add some applewood chips, put on some homemade rub and inject/baste it with your own concoction of juices the result is truly wonderful and worth it.
Cooking pulled pork
So, from my 1.5kg boneless pork butt after a little over 5 hours cooking I got about 1.3kg of meat. Click HERE for my pulled pork recipe. Now for about $13-15 a kilo that’s pretty darn good. What was even better though was the fact I could use all that glorious pork that I had so lovingly prepared to cook many different meals for the family. Head HERE to check out for the hash that I made – you won’t be sorry! This is just one of the dishes and it was so darn good we ended up having it a couple times. Best of all the rugrat also got stuck in too!
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Happy Cooking and Happy Eating Friends!
- 500 g pulled pork
- 40 g red cabbage shredded
- 1 spring onion sliced at an angle
- 1/2 carrot julienned or shredded
- 1/4 lime juiced
- 1 tsp rice vinegar
- handful coriander
- 8 - 12 tbsp BBQ sauce approx
- 4 burger buns I use brioche buns for the slight sweetness
- Heat pulled pork in frying pan/sauce pan with approx 8 tbsp BBQ sauce.
- Mix cabbage, onion, carrot together. Add lime & vinegar and toss.
- Toast bun, place a drizzle of sauce on bottom and add 125g pulled pork to each bun.
- Top with some slaw, coriander and more bbq sauce - approx 1 tbsp.
- Place bun on top and demolish!
- frying pan/sauce pan
- sharp knife
- chopping board
- mixing bowl
- if making this recipe straight after shredding the pork then just pour the heated BBQ sauce directly onto the pork
- pulled pork will keep for 3 - 4 days in the fridge
- you can make larger quantities of the slaw and mix in a little mayonnaise to add a side dish to your meal