Pulled Pork Sandwiches With Slaw and Warrior Buns

Ingredients

• 1 packageWarrior Bread Mix
• 240 ml (1 cup)egg whites
• 240 ml (1 cup)water
• 30 ml (2 tbsp)apple cider vinegar
• Sesame seeds, amount unspecifiedsesame seeds
• 1.36 kg (3 pounds)boneless, skinless pork shoulder, cut into cubes
• 120 ml (1/2 cup)red wine vinegar
• 1 smallonion
• 3 clovesgarlic
• 15 ml (1 tbsp)cumin
• 5 ml (1 tsp)smoked paprika
• 120 ml (1/2 cup)fresh coriander, chopped
• 120 ml (1/2 cup)water
• 400 g (14 oz)diced tomatoes
• 30 ml (2 tbsp)red wine vinegar
• 60 ml (1/4 cup)honey
• 5 ml (1 tsp)cumin
• 1 clovegarlic
• 15 ml (1 tbsp)mustard
• 300 g (2 cups)shredded cabbage
• 110 g (1 cup)shredded carrots
• Juice of 1lime
• 15 ml (1 tbsp)unsweetened coconut yoghurt
• 2.5 ml (1/2 tsp)celery salt
• To tastesalt and black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Start the dough

   Put the Warrior Bread Mix in a large bowl.

3. 3

   Whisk the liquids

   In a separate bowl, whisk together the water, egg whites and apple cider vinegar.

4. 4

   Mix and rest

   Pour the liquid mixture into the bread mix and stir until combined. Knead the dough for about 1 minute, then leave it to rest for a few minutes.

5. 5

   Prepare the tray

   Line a baking tray with baking parchment.

6. 6

   Shape the buns

   Divide the dough into 6 equal portions. Shape each into a 10 cm (4-inch) disc and space them across the tray. Scatter sesame seeds over the tops and press them gently into the dough.

7. 7

   Bake the buns

   Bake for about 40 minutes, until the buns are cooked through.

8. 8

   Cool and slice

   Take the buns out of the oven, let them cool, then slice each one in half.

9. 9

   Lower the heat

   Reduce the oven temperature to 150°C (300°F).

10. 10

    Blend the marinade

    Put the red wine vinegar, onion, 3 garlic cloves, 1 tablespoon cumin, smoked paprika and coriander in a food processor. Process until smooth, add 120 ml (1/2 cup) water, then pulse a few more times.

11. 11

    Bake the pork

    Put the pork in a baking dish and season with salt and pepper. Pour over the blended mixture, cover the dish and bake for about 4 hours, stirring a few times during cooking, until the pork can be shredded.

12. 12

    Blend the sauce

    Put the diced tomatoes, red wine vinegar, honey, 1 teaspoon cumin, 1 garlic clove and mustard in the food processor. There is no need to rinse it first; pulse the ingredients until smooth.

13. 13

    Thicken the sauce

    Simmer the sauce for about 20 minutes, until it thickens.

14. 14

    Simmer the sauce

    Simmer the sauce for about 20 minutes to thicken.

15. 15

    Finish the pork

    Strain the liquid from the cooked pork and stir the sauce into the meat. Add a little cooking liquid at a time until the pork is juicy but not too wet.

16. 16

    Make the slaw

    Mix the cabbage, carrots, lime juice, coconut yoghurt and celery salt. Season with salt and pepper, then refrigerate until ready to serve.

17. 17

    Build the sandwiches

    Layer the pork onto the bread, top with slaw and serve.

What are pulled pork sandwiches?

Pulled pork sandwiches are a familiar barbecue-style meal: slowly cooked pork is shredded, coated in sauce and served in a bun. This version uses pork shoulder, a cut that becomes tender during a long, covered bake.

The recipe pairs the pork with homemade Warrior Bread buns and a quick cabbage-and-carrot slaw. Vinegar, cumin and smoked paprika bring sharp, warm flavours, while the slaw keeps each bite crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 48g protein, 53g carbs, 29g fat.

The pork shoulder supplies most of the protein and a substantial share of the fat, while the buns and honey contribute carbohydrates. The bread mix and celery salt may also contribute sodium, but the exact amount depends on the mix and seasoning used. Serve with extra slaw or a green salad to add vegetables alongside the sandwich.

The buns and their dough

Bread mix: the buns rely on the packaged Warrior Bread Mix, so follow its pack guidance too if it includes specific handling instructions. The recipe combines it with egg whites, water and apple cider vinegar, then gives the dough a brief knead and rest.

Shaping: form six equal discs, about 10 cm across, and space them on the lined tray. Sesame seeds are called for in the method, although no quantity is listed in the ingredients.

A long, slow pork bake

Marinade: blending the vinegar, onion, garlic, cumin, paprika and coriander creates a smooth coating for the pork. The extra water helps loosen the mixture before it goes into the baking dish.

Timing: bake the covered pork at 150°C for about 4 hours, stirring a few times. The useful cue is that it should shred readily; if it is still firm, it needs more cooking time.

Getting the sauce right

Blend: the tomato, red wine vinegar, honey, cumin, garlic and mustard are processed into a smooth sauce. The recipe says to use the same food processor without washing it between the marinade and sauce.

Reduce: simmer the sauce for about 20 minutes so it thickens before it is stirred through the pork. The method lists this simmering instruction twice; it does not specify two separate 20-minute simmering periods.

Keep the pork juicy

Drain: strain off the cooking liquid after the pork has finished baking, then mix the sauce into the meat. Add back only as much cooking liquid as needed to make the pork moist without leaving it watery.

Texture: shred the pork while it is tender, and mix it thoroughly with the sauce. If the finished filling seems too loose, hold back on the cooking liquid rather than adding it all at once.

Fresh, tangy slaw

Cabbage and carrots: these give the slaw its crisp base, while lime juice adds brightness. Coconut yoghurt and celery salt provide a creamy, savoury finish.

Chill: the slaw can sit in the fridge while the pork cooks. Keep it separate from the filling until you assemble the sandwiches so the buns do not become soggy.

Serving the sandwiches

Assemble: split the cooled buns, spoon on the sauced pork and finish with slaw just before serving. Keeping the slaw on top gives the sandwich a fresh crunch against the tender meat.

On the side: serve with extra slaw or a simple green salad. If you want a more substantial plate, add roasted potatoes or another vegetable side.

Recipe notes & tips

• Cut the pork shoulder into similarly sized cubes so the pieces cook at a similar rate.
• Use a covered baking dish to keep the pork from drying out during its long bake.
• Stir the pork a few times during cooking as directed, checking that it remains coated in the cooking mixture.
• Add cooking liquid back a little at a time so the filling stays juicy rather than wet.
• Keep the slaw chilled and assemble the sandwiches shortly before serving.
• Check the Warrior Bread Mix packaging for any additional preparation guidance.

Variations

• Extra lime: Add a little more lime juice to the slaw for a sharper finish.
• Spicier sauce: Add chilli to the sauce ingredients before blending.
• More smoky flavour: Increase the smoked paprika slightly to give the pork a deeper smoky note.
• Crisp side: Serve with roasted potatoes for a more substantial meal.
• Open sandwich: Serve the pork and slaw over one bun half instead of making a closed sandwich.

Common mistakes to avoid

• Rushing the pork: It will not shred easily if it is still firm; continue baking until tender.
• Adding all the cooking liquid: The pork can become watery; return the liquid gradually.
• Skipping the dough rest: Give the mixed dough a few minutes to rest before shaping.
• Crowding the buns: Leave space between the six discs so they bake evenly.
• Dressing the slaw too early: Keep it chilled and separate until assembly to preserve its crunch.
• Assuming the sauce needs two simmering periods: The method repeats the 20-minute instruction, so use the thickened consistency as your cue.

How to store

Refrigerate leftover pork and slaw separately in covered containers and use within 3 days. Reheat the pork until piping hot, adding a splash of water if needed; keep the slaw cold and assemble fresh. Store buns separately and warm them briefly before serving.

Frequently asked questions