Meal Ideas

Pulled Pork Sandwich



8-12 Hannah’s bridge rolls

Pulled Pork:

3.5 lbs of pork shoulder

2 tbsp vegetable oil

½ tsp salt

½ tsp pepper

2 onions, diced

4 garlic cloves, crushed

2 tbsp chilli powder

2 tsp ground coriander

2 bay leaves

¼ cup tomato paste

1 can tomato sauce

2 tbsp packed brown sugar

2 tbsp cider vinegar

2 tbsp Worcestershire sauce

2 green onions, thinly sliced


1 small head of red cabbage, thinly sliced and chopped

3 carrots (grated)

1 granny smith apple (grated)

Handful of chopped green onions

12 tbsp of mayonnaise

2 tbsp milk

2 tbsp white sugar

2 tbsp lemon juice

2 tbsp apple cider vinegar


1. Season the pork with salt and pepper. Heat the oil over medium-high heat in oven-proof skillet. Brown the pork all over

2. Transfer the pork to a slow cooker. Add onions, garlic, chilli powder, coriander and bay leaves to oven-proof skillet and cook, stirring often until onions are soft (5 minutes)

3. Add tomato paste, cook, stirring for about 2 minutes. Add tomato sauce, vinegar, sugar and Worcestershire sauce, scraping up any brown bits.

4. Pour into slow cooker and cook on low until the pork is tender, about 8 to 10 hours.

5. Transfer the pork to a chopping board and let stand for 10 minutes. With 2 forks, shred the pork.

6. Pour liquid from the slow cooker into a large saucepan. Discard the surface fat. Bring to boil on high heat and boil vigorously until reduced to 3 cups (10-12 minutes).

7. Discard the bay leaves and add pork. Stir to coat and warm through. Sprinkle with green onions.


1. Combine all ingredients in a bowl. Cover and refrigerate until chilled, about 4 hours.

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