Pulled pork in BBQ sauce with home-made coleslaw.

 In Dinner/Supper, Lunch, Meat


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Pulled pork in BBQ sauce with home-made Coleslaw
Pulled Pork. Soft, melt-in-your-mouth pork covered in a sweet and tangy, home-made BBQ sauce. Served on a fresh, buttered roll with a good spoonful of home-made coleslaw. Are you drooling yet? Because I certainly am.
I know that for South Africans, this is a new-ish concept but I predict this is going to change soon as this, the perfect of ‘pub foods’ in my opinion can’t be ignored for this much longer. I didn’t follow any particular recipe when making my version of this classic American ‘dish’. I simply had an idea and knew which direction I wanted to take it in.
I decided to use a bone-less leg of pork and rubbed it with salt, pepper and smoked paprika. I popped it into the oven and allowed it to roast for approximately 3 hours at 160°c. The key is to get the pork to literally fall apart once it’s cooked. This makes the ‘pulling’ much easier.
Pulled pork in BBQ sauce with home-made Coleslaw
To accompany the pulled pork, a classic Barbecue sauce is needed. Now, please feel free to use your favourite bottled BBQ sauce but I wanted to make it myself and it really is incredibly easy. I used my own discretion once again and used this as a way to finish a lot of little bottles of sauce I had in my fridge. If you would like a more classic BBQ recipe, have a look at Martha Stewart’s easy BBQ sauce recipe.
And the final component to my pulled pork rolls was a good, home-made coleslaw. I’ve been making my own coleslaw since getting my food processor for my birthday a couple of years ago. It makes it insanely simple as all the grating gets done in literally 10 seconds but for this I wanted a slightly chunkier slaw than my food processor normally gives me (as I use the grater attachment). I decided to grate the carrots as normal but then used the slicing attachment for the red cabbage. I also wanted it to be less sweet than normal coleslaw (I’m also not a fan of coleslaw drenched in mayo) so I made a dressing with mayo, yoghurt and lemon juice. The end result was delicious and complimented the sweet pork perfectly.
Pulled pork in BBQ sauce with home-made Coleslaw
I served the pulled pork and coleslaw on fresh rolls with butter and a few pickles on the side. Oh, and of course ice cold beers!
Serves 6-8
For the pork
1 kg de-boned, pork leg
3 tbsp olive oil
2 tsp salt
1 tsp cracked pepper
2 tsp smoked paprika
for the barbecue sauce
3/4 cup tomato sauce (ketchup)
2 tbsp soft brown sugar
3 tbsp red wine vinegar
1/4 cup soy sauce (you can also use Worcestershire sauce)
1 tsp smoked paprika
for the coleslaw
1 medium red cabbage, sliced/grated
4 carrots, peeled and grated
1/2 cup fresh parsley, chopped
3/4 cup good quality creamy mayonnaise
1/2 cup plain Greek yoghurt
1 tbsp lemon juice
salt to taste
to serve
fresh bread rolls
dill pickles/gherkins
cold beer
  1. Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the salt, pepper and paprika into the meat. Place in a greased baking dish and cover with foil.
  2. Place in the oven and allow to roast for 3 hours until the pork pulls apart easily.
  3. Remove from the oven and allow to cool slightly before pulling the meat apart with two forks.
  4. To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
  5. Combine the pulled pork with the barbecue sauce and set aside.
  6. To make the coleslaw, combine the grated carrot, cabbage and parsley in a bowl. Mix together the mayo, yoghurt, lemon juice and salt. Pour the dressing over the vegetables and toss. If you want it sweeter, simply add more mayonnaise.
  7. To serve, place a few spoonfuls of pulled pork into a buttered bread roll, top with coleslaw and eat immediately.
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Showing 13 comments
  • Diana

    Would I be able to serve this cool at room temperature or must it be served warm? If warm whats the best way to keep it warm so I can prepare it before? Thanks so much for great recipes!!

    • Alida Ryder

      Diana, I suppose you could serve it at room temperature but if you want to keep it warm, simply place in a cool oven (Around 50°c) covered with foil so it doesn’t dry out.

  • Kasia

    Dear Alida,
    Thank you for a great recipe. I had to share it with more people, hence I did put it on my blog as well 🙂
    You can find it here: http://my-full-house.blogspot.dk/2013/10/domowe-burgery-z-pulled-pork.html
    Best greetings from Bornholm, Denmark

  • Don

    Will it make much of a difference if the bone is still in and what did you do with the skin. It is killing me that i won’t get any crackling off the leg.

    • Alida Ryder

      Don, it makes no difference if the bone is in or not, it’s just easier to shred that way and might take a little longer to cook if left in.

      The skin was eaten by the husband and I while shredding the pork meat. 😉

  • Sally

    Looks delish! Love the colors of these photographs.

  • Kim

    This looks truly amazing and I am definitely going to try it!

  • Simply Tia

    I loveeeee pulled pork! Yours look like 100 kinds of awesome!

  • Kitchenboy in Taiwan

    I’ve been wanting to try my hand at pulled pork for quite some time now – you’ve just provided me with the inspiration to give it a go. It looks delicious!

    • Ally_R

      I hope you enjoy them as much as we did W! Let me know how they turned out!

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