Slow-Cooked Pulled-Pork Sandwiches DF

25 minutes 3 hours 6 servings

Pulled pork requires time, but that’s pretty much the extent of the effort. These pulled pork sandwiches are a cinch with a simple rub and a quick sauce. But you must be prepared for the agonizing wait while it cooks to perfect deliciousness. 


  • 1.5kg pork shoulder
  • 2 tablespoons soft brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried garlic granules
  • 1 teaspoon chili powder
  • 1 teaspoon cracked black pepper
  • Sauce
  • 1 tin Epicure Chopped Tomatoes with Garlic
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons soft brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ teaspoon cracked black pepper
  • ½ teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • Serve With (optional)
  • 6 brioche buns
  • grated cheddar cheese
  • sliced dill pickles

The recipe Slow-Cooked Pulled-Pork Sandwiches Kitchen Mode

  • 1

    Preheat oven to 150ºC/Gas Mark 2, placing the oven rack on the lowest shelf.

  • 2

    In a small bowl mix together 2 tablespoons brown sugar, 2 teaspoons smoked paprika and 1 teaspoon each of salt, garlic granules, chili powder and pepper.

  • 3

    Trim the fat and skin off of the pork shoulder and place it in a dutch oven. Rub with the mixed spices, making sure to cover every inch. You will want to use all of the spices as they will help flavour the meat as it cooks.

  • 4

    Cover with a lid and bake in the bottom of the oven for 3 hours, flipping every hour or until easy to shred.

  • 5

    Remove the pork from the oven and turn the oven up to 200ºC/Gas Mark 6.

  • 6

    Place the pork onto a plate and drain off the liquid from the dutch oven. Let the pork cool 10 minutes before shredding.

  • 7

    While the pork cools, stir together the sauce ingredients. In a medium bowl tip in the chopped tomatoes, apple cider vinegar, molasses, brown sugar, worcestershire sauce, mustard, pepper, salt and paprika. Stir until well mixed.

  • 8

    Shred the pork, removing any unwanted pieces of fat. Place back in the dutch oven along with the prepared sauce. Stir to coat the pulled pork in the sauce then put back in oven and bake uncovered for 30 minutes, stirring once halfway through. Let cool 10 minutes before piling into buns with cheese and pickles to serve.