Justine Schofield’s Otway Pork – Otway Pulled Pork Rolls



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Serves 6


Prep: 20 mins


Cooking: 2.5 hours


  • 1 tablespoon olive oil
  • 1 x 2kg Otway Pork shoulder, deboned
  • 2 dill pickles, sliced into rounds
  • 6 seeded milk or brioche buns


  • 200g good-quality barbecue sauce
  • 1 tbs tomato paste
  • 2 tbs dijon mustard
  • 2 tbs apple cider vinegar (plus an extra splash for the slaw)
  • 3 tbs brown sugar
  • 2 tbs smoked paprika
  • 3 garlic cloves, minced


  • 1/4 small white cabbage (about 250g), shredded
  • 1 carrot, julienned
  • 1/2 small red onion, finely sliced
  • 1/2 granny smith apple, julienned
  • 2 tbs mayonnaise
  • Salt and pepper


Step 1
Remove the pork from the fridge 1 hour before cooking. Preheat the oven to 150°C.

Step 2
Combine the sauce ingredients in a jug, then mix in 500ml (2 cups) of hot water. Heat the oil in a flameproof casserole pan over high heat. Sear the pork all over for 8–10 minutes until browned. Pour over the sauce and turn to coat the pork. Place a piece of baking paper cut to fit the pan on top, then cover with the lid. Transfer to the oven and cook for 2–2 1/2 hours, turning halfway through until the meat is meltingly tender.

Step 3
Remove the pork from oven and shred with two forks while also folding through sauce.

Step 4
To make the slaw, mix the cabbage, carrot, onion and apple in a bowl. Mix the mayonnaise and an extra splash of apple cider vinegar with a pinch of salt and pepper. At the last minute, so it stays crunchy, toss the slaw with the dressing.

Step 5
Serve the saucy pulled pork with the slaw and pickles in the buns.

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