Pulled pork rolls

Enjoy these succulent pork rolls with chips and sliced red onion.
recipe, pork, lunch

Recipe from: 29 October 2015
Preparation time: 20 min
Cooking time: 2h 40 min


  • 1
    pork shoulder, on the bone
  • sea salt and black pepper
  • 2
    olive oil
  • 2
  • 2
    chicken stock, plus extra for topping up
  • 2
    onions, peeled and quartered
  • 4
    garlic, crushed
  • 75
    tomato paste
  • 2
    whole grain mustard
  • 1x400
    tin cherry tomatoes
  • 600
    cherry tomatoes
  • 2
    Worstershire sauce
  • 1/2
    brown sugar
  • 1
    chilli flakes
  • 2
  • 2
    dried oregano
  • sea salt and black pepper
  • 6
    soft Kaiser rolls, toasted
  • 1
    red onion, sliced
  • chips, to serve
Servings: Change Serving


Preheat the oven to 160°C.

Make sure the pork shoulder is at room temperature. Season well. Heat a large heavy-based, oven-proof pot, add the oil and butter, allow to melt, brown the pork on all sides.

Mix together the remaining ingredients (except the last three) and pour over the pork. Cover pot with a lid, place in the oven and cook for 2½ hours, or until cooked through and falling off the bone. Remove from oven and remove pork shoulder from the pot, set aside. Place the pot on the stove, bring reserved sauce to the boil and simmer for 5 minutes. Reserve sauce in the pan. Allow pork to cool a little and remove the meat from the bone with forks. Return shredded meat to pot, reheat and stir meat through sauce.

To serve:

Place large dollops of pork meat and sauce on the rolls, top with red onion and serve with chips.

Text and image:Fairlady

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Read more on: recipe  |  pork  |  lunch


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