Saturday, 19 November 2011

Pulled Pork Buns

This was easy, cheap and required very little input! I just put all the ingredients in my slow cooker on low for 8 hours, then removed the pork to "pull" before returning it to the pot to absorb the juices. I served this the traditional American way, in bread rolls, with coleslaw, salad & corn cobs.


1 pork shoulder joint
4 large onions, thinly sliced
1 bottle of BBQ sauce of your choice (I used Honey BBQ marinade)

Lay the onions on the bottom of the slow cooker, add the shoulder joint on top. Pour over the sauce until all coated. Turn the slow cooker to LOW. After 8 hours, remove the pork & shred/pull apart with 2 forks, then return to the slow cooker for half an hour or so (you can turn the slow cooker off at this point). Make sure the pulled pork is mixed  through with the sauce & onions. Serve in bread rolls.


  1. Hi Jen - I'm making pulled pork tomorrow for the first time and can't decide whether to use slow cooker and leave in oven all day? It's my first time so I want it to be good! I saw the hairy bikers make it the other day and I am going to use their rub recipe. Do you have a recipe for BBQ sauce? I have already cheated by buying creamy coleslaw! Thanks Lesley

  2. I would use the slow cooker! I find it brilliant at making the meat lovely & tender & moist. I use this recipe for making my own BBQ sauce - Hope that helps!