Pulled pork sandwich

Ingredients

• 900 gPork leg
• 1 tspBarbecue seasoning
• 2 tspChopped garlic in olive oil
• 2 tspOnion powder
• 1 tbspWorcestershire sauce
• 3 tbspMustard
• 120 mlBarbecue sauce
• 2 tbspApple cider vinegar
• 2 tspSea salt
• 1/2 tspMixed peppercorns
• 1Onion, sliced into strips
• 120 mlBarbecue sauce
• 240 mlChicken stock
• 330 mlBeer
• To tasteBrioche buns
• To tasteColeslaw

Instructions

1. 1

   Mix the marinade

   Combine the marinade ingredients in a bowl. Coat the pork on both sides.

2. 2

   Chill overnight

   Cover the bowl with cling film and refrigerate overnight, or for at least 8 hours.

3. 3

   Sear the pork

   Heat a pan or pot over a high heat and add a splash of oil. Once very hot, sear the pork on both sides, then remove it and set aside.

4. 4

   Soften the onion

   Using the same pan, sauté the onion until soft and translucent.

5. 5

   Load the cooker

   Add the onion, seared pork, barbecue sauce, chicken stock and beer to a pressure cooker.

6. 6

   Pressure cook

   Cook on the high-pressure setting for 35 minutes with the valve sealed.

7. 7

   Shred the pork

   Remove the cooked pork and shred it with a fork. If you like, pour the cooking liquid into a pan and boil until reduced by half to make a thicker sauce, then mix it into the shredded pork.

8. 8

   Adjust the seasoning

   Taste the pork and add more barbecue sauce if you think it needs it.

9. 9

   Warm the buns

   Warm the brioche in the oven, cut each bun in half and fill with pulled pork.

10. 10

    Add the slaw

    Top with coleslaw to taste and serve straight away.

What is a pulled pork sandwich?

Pulled pork is pork cooked until tender enough to separate into strands, then served with sauce, often in a bread roll. It is closely associated with American barbecue cooking, where slow cooking and a tangy or smoky sauce are common.

This version uses a pressure cooker to make the pork tender in less time, while a long marinade brings in barbecue seasoning, mustard, garlic and vinegar. Brioche and crisp coleslaw make it a rich, soft-and-crunchy sandwich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 61g carbs, 25g fat.

The pork provides most of the protein, while the brioche and barbecue sauce contribute much of the carbohydrate. Fat comes mainly from the pork and bun, with the slaw adding more depending on how it is dressed. Balance the sandwich with a generous serving of coleslaw or salad.

The marinade and pork

Pork leg: this cut is relatively lean, so coating it well and cooking it in stock, beer and sauce helps keep the finished meat moist.

Overnight rest: the recipe calls for at least 8 hours in the fridge. Keep the pork covered and refrigerated during this time.

Searing before pressure cooking

Hot pan: sear the pork on both sides after the pan is thoroughly heated. This step adds browned flavour before the meat goes into the pressure cooker.

Same pan: soften the onion in the pan used for searing, so it picks up some of the browned residue before joining the pork in the cooker.

Shredding and sauce

Tenderness: after the 35-minute high-pressure cook, the pork should be easy to pull apart with a fork. Shred it while warm so the strands separate readily.

Reduced liquid: reducing the cooking liquid by half is optional. It concentrates the sauce; stir in enough to coat the pork without making the sandwich filling too wet.

Building the sandwich

Brioche: warm the buns in the oven as directed, then cut and fill them just before serving. The soft, slightly sweet bread suits the savoury barbecue pork.

Coleslaw: add it to taste at the end for a cool, crunchy contrast. Serving it separately lets everyone choose how much to put in their sandwich.

Plan the timing

Marinating: allow at least 8 hours in the fridge, or leave the pork overnight as the method suggests. This makes the recipe a useful one to prepare ahead.

Cooking: the pressure-cooking stage takes 35 minutes, with additional time needed to sear, sauté, shred and assemble. The listed 45-minute total does not include the overnight marinade.

What to serve alongside

A sandwich is already filling, so a simple green salad or extra coleslaw makes an easy side. For a more substantial spread, serve with baked potatoes or corn.

Recipe notes & tips

• Marinate the pork for at least 8 hours, keeping it covered in the fridge.
• Let the pan get properly hot before searing the pork on both sides.
• Shred the pork with two forks while it is still warm.
• Reduce the cooking liquid by half if you want a thicker sauce.
• Add the coleslaw just before serving to keep its crunch.
• Check the bun size when portioning, as the recipe does not specify how many buns to use.

Variations

• Use a different beer: choose a mild beer so it complements rather than overwhelms the barbecue sauce.
• Make it tangier: add a little more apple cider vinegar to the cooking liquid.
• Add heat: serve with hot sauce or chilli flakes at the table.
• Choose another roll: use soft sandwich rolls instead of brioche.
• Serve it as a bowl: skip the buns and serve the pork with coleslaw and a side of potatoes.

Common mistakes to avoid

• Skipping the marinade: allow at least 8 hours in the fridge so the seasoning has time to flavour the pork.
• Searing in a cool pan: wait until the pan is very hot before adding the pork.
• Overcooking the onion: sauté it only until soft and translucent before adding it to the pressure cooker.
• Shredding too early: remove the pork from the cooker first, then pull it apart with a fork while warm.
• Making the filling too wet: reduce some cooking liquid and add it gradually to the shredded pork.
• Assembling too soon: put the coleslaw in the buns just before serving to preserve its texture.

How to store

Refrigerate leftover pork promptly in an airtight container and use within 3 days. Reheat it thoroughly in a pan or microwave, adding a little reserved cooking liquid if it seems dry; store buns and coleslaw separately.

Frequently asked questions