Pulled Pork with Coleslaw and BBQ Sauce

For the pork joint that we bought at the weekend, I thought it would be nice to make pulled pork...or I should say the boyfriend made pulled pork, he does make it really nice though ;) . Slow cooked pork in a nice low oven whilst you are busy or at work, then finish it off when you get home. Serve with some crunchy home made potato wedges and home made coleslaw. It's safe to say that we all really enjoyed this recipe!

I had mine with toasted gluten free white ciabatta bread, which were really nice with the pulled pork. 

The bbq sauce was made from our own recipe and with the cooking juices that the pork was cooked in with some added extra ingredients.

I don't think you can go wrong with this and personally I absolutely love leftovers the next day at work. 


Approximately 1 kg Pork Joint (we used shoulder)
Approximately 1/2 cup Dry Smoked Seasoning (We used an american brand oaky and smoky dry rub)
1/4 cup of light brown sugar
1 tablespoon of liquid smoke
1 bottle of cider (500 ml)
1 tablespoon oil
Salt and Pepper

BBQ Sauce:
The cooking juices leftover from the Pork (approximately 1 1/2 cups)
500 g carton of passata
60 ml cider vinegar 
2 tablespoons dijon mustard
4 -5 tablespoons of light brown sugar
1 tablespoon liquid smoke

1/2 white cabbage
1 large red onion
3 medium sized carrots
1 red pepper
1 1/2 cups of mayonnaise - ensure that you use a gluten free brand
2 tablespoons of Dijon mustard
4 tablespoons of cider vinegar
2 teaspoons of salt
1 tablespoon of ground black pepper
2 tablespoons of paprika


  1. Preheat the oven to 140 C 
  2. Seal the pork in a large pan over a medium - high heat in a little bit of oil
  3. Mix all of the ingredients for the dry rub together (sugar, dry rub and liquid smoke) and cover the pork completely 
  4. Place the pork back into the large pan / casserole dish and pour the cider into the pan.
  5. Put into the oven and cook for approximately  6 to 8 hours (8 if you can), until the meats starting to fall apart when touched.
  6. Drain the cooking juices into a smaller sauce pan and set aside.
  7. Shred the pork with 2 forks and cover with foil, which will be finished in the oven later.
  8. For the BBQ sauce add the passata to the juices, together with the mustard, sugar, liquid smoke and vinegar and cook on a medium heat for 15 minutes until it reduces by about a third.
  9. When you are reducing the BBQ sauce, grate the carrots and shred the carrots, onion and peppers (we do this in the food processor).
  10. Tip the shredded vegetables into a large bowl and add the rest the ingredients. Mix well to combine. Leave to rest in the fridge whilst you cook the wedges and pop the pork back into the oven for the last 10 to 15 minutes of the wedges cooking to crispy up and get sticky.

Serve with some toasted gluten free Ciabatta breads, potato wedges, some mayonnaise and BBQ Sauce. 

I hope you enjoy this as much as we did.

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