BBQ Pulled Pork Sandwiches with Red Cabbage and Pear Slaw

  • Level: Intermediate
  • Total: 4 hr 5 min
  • Active: 45 min
  • Yield: 4 servings
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BBQ Pulled Pork:

550 grams/19 ounces skin-on pork belly or pork shoulder

10 to 12 Roma tomatoes, halved 

1 red onion, roughly chopped 

2 sprigs fresh rosemary 

1 cup chicken stock, plus 1/2 cup if needed

1/4 cup red wine 

2 tablespoons balsamic vinegar 

1 tablespoon olive oil 

1 tablespoon brown sugar 

1 teaspoon ground aniseed 

1 level teaspoon chile flakes 

1 heaped teaspoon freshly grated ginger 

1 teaspoon Dijon mustard 

1 teaspoon paprika 

2 cloves garlic, chopped 

Kosher salt and freshly ground black pepper 


1 sweet potato, peeled and cut into 1-centimeter/1/3-inch cubes

Kosher salt

2 small bulbs fennel, stalks trimmed to 1 centimeter/1/3 inch 

1 small red cabbage, finely chopped (see Cook's Note)

1/2 pear, grated or finely chopped 

2 tablespoons mayonnaise, thinned with 1 tablespoon lemon juice 

1 tablespoon roughly chopped fresh mint

1 tablespoon roughly chopped fresh parsley

Freshly ground black pepper


4 white bread rolls or wraps


  1. For the BBQ pulled pork: Preheat the oven to 200 degrees C/390 degrees F.
  2. Lay the pork in a lidded ovenproof dish and add the tomatoes, red onions and rosemary.
  3. In a jug, combine 1/2 cup of the stock with the wine, vinegar, oil, brown sugar, aniseed, chile flakes, ginger, mustard, paprika, garlic and a pinch of salt and pepper. Pour over the pork.
  4. Transfer the baking dish to the oven for 30 minutes, then lower the heat to 140 degrees C/285 degrees F and add the remaining 1/2 cup stock. Cover with a lid and cook for a further 2 hours, followed by another 30 minutes with the lid off. By the end, the sauce will have thickened and you should literally be able to "pull" the meat apart with two forks. Check the liquid at 30 minute intervals to make sure the meat is not drying out; add another 1/2 cup stock or water as needed.
  5. When the pork is done cooking, remove it from the oven and leave to rest for 20 minutes. Remove the crackling and discard, or grill until crispy and eat (I say eat!).
  6. Shred the pork using two forks and then mix it back into the sauce. Cover and keep warm.
  7. For the slaw: Boil the sweet potatoes in a saucepan of salted water until cooked through. Drain and let cool.
  8. Place the boiled sweet potatoes in a large bowl along with the fennel, red cabbage, pear, mayonnaise, mint and parsley. Season with salt and pepper, and gently toss to combine.
  9. For the sandwiches: Pile the pulled pork onto the rolls or fold into wraps. Serve with slaw on the side.

Cook’s Note

Use a food processor to finely chop the red cabbage and pear for the slaw.

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