Midweek make | Pulled pork sambo

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Pulled pork sambo

Give your lunch a little juzz with this tasty recipe! 

Serves 6

Time 9 hours


You will need: 

1.6kg/3 1/3lb shoulder of pork

1tbsp barbeque sauce

1tbsp honey

2 tbsp salt

2 tbsp brown sugar

½ tsp chilli powder

1 tbsp smoked paprika

1 head of shredded white cabbage

Zest of one lemon

½ tsp sugar

½ tbsp white wine vinegar

Barbeque sauce (optional) 


  1. Preheat the oven to 220˚c/400˚f/Gas Mark 6.
  2. Heat the honey until liquid and add the barbeque sauce. Brush over the pork. Then coat the pork in the dry ingredients. Roast for 1 hour well covered with foil.
  3. Reduce the temperature and cook for seven hours on 110˚c/225˚f/Gas Mark 1/2.
  4. While warm shred with a knife and fork and pour over the juices from the pan.
  5. Cut six brioche buns or floury baps in two. Mix the cabbage with the other ingredients.
  6. Layer pulled pork and the cabbage slaw on top on the bap. Serve with an optional drizzle of barbeque sauce.