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American-style pulled pork sandwich

Pile melt-in-the-mouth pulled pork into the ciabatta, then top it with apple coleslaw and barbecue sauce.

piece of cooked pork shoulder with pulled pieces on a ciabatta loaf and a small dish of coleslaw

Recipe Reviews

Rated 2.916667 out of 5 stars after 12 reviews.

(12) | Rate this Recipe
£1.73 Per Serving
Ready in**
4 Hour(s)

Each 391g serving contains

Nutritional information

Each 391g serving of this recipe contains 486 calories, which is 24 percent of your reference intake for calories.
The sugar is rated Low with 6.3 grams, which is 7 percent of your reference intake for sugar.
The fat is rated Med with 15.7 grams, which is 22 percent of your reference intake for fat.
The saturated fat is rated Low with 4.6 grams, which is 23 percent of your reference intake for saturated fat.
Salt is rated at Low with 1.1 grams, which is 18 percent of your reference intake for salt. skip to ingredients and directions

of your reference intake
Typical energy values per 100g: 520kJ/124kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 2 tsp Asda Smoked Paprika
  • 1 level tsp Asda Mild Chilli Powder
  • 1 level tsp Colman's Dry Mustard Powder
  • 1 tsp Asda Onion Granules
  • 1/2 tsp salt
  • 1 tbsp sunflower oil
  • 1 Asda Butcher's Selection Pork Shoulder without bone, about 1.8kg
  • 500ml cider
  • 2 Ciabatta loaves, to serve
  • Asda Barbecue Ketchup to serve
  • 1 large apple (or 2 small apples), cored and thinly sliced
  • 1 tbsp lemon juice
  • 150g white cabbage, trimmed and shredded
  • 100g carrot, coarsely grated
  • 1/2 small red onion, chopped
  • 6 tbsp reduced-fat mayonnaise
  • 3 tbsp natural low-fat yoghurt

How to make it

  1. Mix together the paprika, chilli powder, mustard powder, onion granules, salt and sunflower oil. Rub it all over the meat, but not on the skin. Put in a dish skin-side up. Cover loosely with cling film and refrigerate for at least 1 hour.
  2. Pre-heat the oven to 160C/140C Fan/Gas 3. Put the pork in a roasting tin, skin-side up, and pour the cider around the meat. Cover the tin with foil and then seal the foil to the tin edges, leaving enough room inside for air to circulate. Cook in the oven for 3 and 1/2 hours.
  3. Remove the foil and discard. Increase the oven temperature to 200C/180C Fan/Gas 6 and cook, uncovered, for a further 30 minutes.
  4. To make the coleslaw, toss the apple in lemon juice, then add the cabbage, carrot, red onion, mayonnaise and yoghurt and mix everything together.
  5. Pull the pork into shreds. The meat will be meltingly tender now. Serve in Ciabatta with the creamy coleslaw with apple and barbecue sauce.