Barbeque pork and coleslaw baps

Everyone will fall in love with these pork and coleslaw baps. Enjoy mouth-watering barbeque-covered pulled pork, crunchy coleslaw and a soft brioche bun. With no tricky measurements or complicated techniques, this delicious recipe couldn't be simpler to make.

Main courses
Three pulled pork and coleslaw baps in a line on a wooden chopping board
  • Preparation time 20 minutes (prep. time)
  • Cooking time 3 hours (cooking time)
  • Serves 4

Ingredients

For the pulled pork

  • 1kgpork shoulder
  • 200mlwater
  • 1tspsalt
  • 200gbarbeque sauce

 

For the coleslaw

  • 250gwhite cabbage, shredded
  • 100gcarrot, peeled and grated
  • 50gonion, peeled and thinly sliced
  • 100gmayonnaise
  • Salt to season

 

To serve

  • 4brioche baps

Method

  1. Remove the pork shoulder from any netting or string. Lay the meat out evenly in a large, deep baking tray.
  2. Pour the water into the tray so that it comes to around a third of the way up the meat. Season well with salt then cover tightly with foil or a lid.
  3. Place in the oven at 160°C for 3 hours, checking every hour to ensure plenty of liquid remains. Top up with more water if required.
  4. Remove from the oven and leave it covered to rest for 30 minutes.
  5. For the coleslaw: Combine the shredded cabbage, grated carrot and sliced onion together in a bowl. Add in the mayonnaise and stir through the vegetables. Taste and season as needed.
  6. For the pulled pork: Carefully tip the liquid from the roasting tray into a jug and skim off any excess fat. Remove the skin and as much of the top layer of fat as you can. You can keep this and bake in a hot oven to make crackling if you like. Discard any other inedible pieces of gristle or fat. Shred the meat in the tray using two forks to pull it apart.
  7. Add the barbeque sauce to the pork, along with as much of the cooking juices as you need to give the pork some extra moisture.
  8. To serve, cut your roll in half and place a portion of the cooked pork in the barbeque sauce on one half of the roll. Top with a portion of coleslaw and place the other half of the roll on top.