Slow cooking brings out the best in some meats and all it takes is a bit of time, a bit of love and a good handful of flavour. Pulled Pork in a Bun is exactly that – it’s warm, comforting, and just messy enough to make you feel like you’re truly indulging. This isn’t just a sandwich; it’s a little stack of pleasure.
At the centre of the pulled pork in a bun is, of course, the pork. I always go for a shoulder cut – it’s got just the right balance of fat and meat, which makes it perfect for slow cooking. Hours in the oven or slow cooker turn it into beautifully tender strands of meat that practically fall apart when you so much as glance at them. It’s seasoned with a mix of spices to give it a smoky, slightly sweet flavour that lingers in the best way possible.
Now, onto the bun. You want something soft but sturdy – it needs to hold up against all that juicy pork and the toppings without collapsing. A good brioche bun or a crusty white roll works wonders. I always warm mine up slightly before serving. It makes all the difference.
Beneath the pork sits a generous spoonful of homemade coleslaw. Crisp, colourful, and slightly tangy, it adds the crunch that cuts through the richness of the meat. I use shredded cabbage, a bit of carrot, and sometimes a few slices of red onion, all tossed in a light mayo dressing with a splash of vinegar. It’s fresh and sharp – a perfect contrast to the pork.
Then comes my favourite bit – the runny fried egg. It might sound a little unexpected, but trust me, it works like a dream. The yolk oozes into the pork and coleslaw, adding an extra layer of richness and silkiness that just takes the whole thing to another level. Make sure you don’t overcook the egg – you want that golden yolk to be as runny as possible.
And finally, a drizzle of barbecue sauce to finish this wonderful pulled pork in a bun off. Sweet, smoky, sticky – it ties everything together beautifully. I sometimes make my own, but a good-quality bottled one does the trick too.
So there you have it – Pulled Pork in a Bun. It’s not fancy, it’s not fiddly, but it’s everything you could want from a home-cooked meal. Just grab lots of napkins and dig in.
Pulled Pork in a Bun
Ingredients
For the Pulled Pork:
- 2 kg pork shoulder boneless
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 200 ml apple juice chicken stock
For the Coleslaw:
- ½ small white cabbage finely shredded
- 1 medium carrot grated
- ½ small red onion thinly sliced
- 4 tbsp mayonnaise
- 1 tbsp white vinegar or lemon juice
- salt to taste
- pepper to taste
To Serve:
- 6 large buns brioche or crusty white rolls
- 6 large eggs
- unsalted butter or oil for frying
- Barbecue sauce for drizzling
Instructions
- Mix the paprika, cumin, garlic powder, onion powder, brown sugar, salt and pepper in a bowl.1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp brown sugar, 1 tsp salt, ½ tsp black pepper
- Rub all over the pork shoulder. Place in a slow cooker or covered roasting dish. Add the apple juice or stock, then cook on low for 8 hours or in a low oven (150°C / 300°F) for 6 hours until the meat shreds easily.200 ml apple juice, 2 kg pork shoulder
- Once cooked, remove the pork and shred it using two forks.
- Mix it with some of the cooking juices to keep it moist.
- In a large bowl, combine the shredded cabbage, grated carrot and red onion. Stir in mayonnaise, vinegar or lemon juice and season to taste.½ small white cabbage, 1 medium carrot, ½ small red onion, 4 tbsp mayonnaise, 1 tbsp white vinegar, salt, pepper
- Just before serving, fry the eggs in a little oil or butter until the whites are set but the yolks are still runny.6 large eggs, unsalted butter
- Lightly toast or warm your buns.6 large buns
- Layer with coleslaw, a heap of pulled pork, then top with a fried egg. Drizzle with barbecue sauce and serve immediately.Barbecue sauce
Notes
Asian-Inspired: Swap the rub for hoisin sauce, five spice and soy sauce before cooking.
Herby and Zesty: Use fresh thyme, rosemary, lemon zest and garlic for a Mediterranean twist. Whether you stick with the classic or mix it up, this dish always hits the spot.