Balsamic honey pulled-pork buns

This succulent and tasty pulled pork recipe is perfect for sandwiching between soft rolls with crispy coleslaw and crunchy fries.

  • 3 hrs 45 mins cooking
  • Makes 4
  • Print


  • 800 gram piece trimmed pork shoulder
  • 2 tablespoon olive oil
  • 1 brown onion, chopped
  • 4 clove garlic, peeled
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cup (500ml) chicken stock
  • 1 cup (250ml) water
  • 4 brioche buns, sliced
  • 200 gram cabbage, sliced thinly
  • 4 trimmed radishes, sliced thinly
  • 2 tablespoon finely chopped fresh chives
  • 3/4 cup mayonnaise
  • 2 tablespoon white wine vinegar
Balsamic honey barbecue sauce
  • 3 teaspoon olive oil
  • 1 small brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 cup (250ml) balsamic vinegar
  • 1/2 cup tomato sauce
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoon honey
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard


Balsamic honey pulled-pork buns
  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Season pork. Heat oil in a large heavy-based saucepan over high heat; cook pork 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender.
  • 3
    Meanwhile, make cabbage and radish coleslaw. Combine ingredients in a large bowl; season to taste. Refrigerate until ready to serve.
  • 4
    Remove pork from pan, cover with foil; set aside. Strain pan juices into a bowl; reserve 1 cup of the juices.
  • 5
    Make balsamic honey barbecue sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices from pork; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, or until reduced by half. Season to taste.
  • 6
    Shred pork and stir through barbecue sauce. Sandwich buns with pork and coleslaw.

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