Spicy BBQ pork buns with kohlrabi slaw

Spicy BBQ pork buns with kohlrabi slaw

  • serves 8-10
  • Easy

Slow cooking is the best way to get juicy melt in the mouth pork shoulder. These succulent pork buns are seriously tender and the perfect weekend crowd pleaser



  • boneless pork shoulder 2kg, skin and most of the fat removed
  • vegetable oil

Dry rub

  • ground cumin 1 tbsp
  • brown sugar 1 tbsp
  • hot smoked paprika 2 tbsp
  • black pepper 1 tbsp

Spicy BBQ sauce

  • tomato ketchup 150ml
  • red wine vinegar 100ml
  • Worcestershire sauce 2 tbsp
  • soy sauce 2 tbsp
  • brown sugar 75g
  • mustard powder 1 tbsp

Kohlrabi slaw

  • kohlrabi 1 apple-sized, peeled and shredded
  • green apple 1, cored and cut into matchsticks
  • red onion 1/2, finely sliced
  • soured cream 1 tbsp
  • mayonnaise 1 tbsp
  • lemon a squeeze of juice

To serve

  • soft white rolls
  • soft lettuce


  • Step 1

    Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the pork.

  • Step 2

    Cover and chill for at least 4 hours, but preferably overnight.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7.

  • Step 4

    Put the pork in a large casserole, drizzle with 2 tbsp oil and cook, uncovered in the oven, for 30 minutes.

  • Step 5

    Turn the oven down to 160C/fan 140C/gas 3, cover the pork with a lid then cook for 3.5 hours, or until the meat is falling apart.

  • Step 6

    Pour off the fat from the casserole, then add the barbecue sauce to the meat and cook, uncovered, for 20 minutes until sticky and glazed.

  • Step 7

    Toss the slaw ingredients together. Shred the meat into chunks and toss through the sauce. Pile into buns with soft lettuce and the slaw.

  • Step 8

    Meanwhile, to make the BBQ sauce, put all of the ingredients in a small pan and simmer for 10 minutes.

This recipe makes quite a lot of spicy pork, but it will freeze well. Just defrost overnight in the fridge and reheat gently in a pan with a splash of water.

Nutritional Information

  • Kcals 510
  • Fat 18.5g
  • Saturates 4.8g
  • Carbs 38.5g
  • Sugars 17g
  • Fibre 2.8g
  • Protein 46g
  • Salt 3g