Pulled Pork in a Bun

This Pulled Pork in a Bun recipe delivers soft, slow-cooked pork, served on top of fresh homemade coleslaw, all tucked into a warm bun and topped with a golden runny fried egg. A generous drizzle of smoky barbecue sauce brings everything together for a deeply satisfying and deliciously messy bite. Perfect for casual dinners or weekend treats, it’s comfort food at its finest.

Prep Time 30

Cook Time 8

Total Time 8 30

Servings Buns

Ingredients

For the Pulled Pork:

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

Flavour Variations for the Pulled Pork in a Bun:

Spicy Kick: Add chilli powder, cayenne pepper or chipotle paste to the rub for heat.
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.

Nutrition