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Pulled Pork Sandwiches

Serves 4

  • 1 fatty pork joint

Before making up the rub mix, preheat your oven to 110C.

Dry rub mix

  • 1 tbsp mild paprika (I used Spanish pimienta dulce)
  • 2 tsp light brown sugar
  • 1 tsp celery salt
  • 1 ½ tsp hot paprika
  • ½ tsp garlic salt
  • ½ tsp dry mustard powder
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ¼ tsp sea salt

BBQ sauce

  • 2 tbs clear honey
  • 2 tbs soft dark brown sugar
  • 2 tbs tomato ketchup
  • 1 tbs worcestershire sauce
  • 1 tbs french mustard
  • 1 tbs wine vinegar
  • 1 tsp five spice

Mix all the ingredients together in a bowl. Place the pork into a roasting tin, rub some olive oil into the meat and sprinkle the rub all over the meat and massage in.

Cover with foil and place in the oven. The recommend time was to roast for 6 hours, but being such a small piece I actually only cooked it for 4 hours.

Turn halfway through cooking time.

Traditionally this dish is eaten with other dishes, generally coleslaw. However, not having any coleslaw in I decided to make up some dressed lettuce. Well I did now have 4 hours to kill whilst waiting for this delicious pork to cook.

For the dressed lettuce I don’t have set measurements.

Wash and dry some cos lettuce leaves. I think I used about 5 leaves.

In a small bowl mix together 2 tablespoons of mayonnaise with 1 tablespoon of dijon mustard. Add a little lemon juice and white wine vinegar to taste, then season with salt & black pepper.

Finely shred the lettuce and mix with the dressing. Keep refrigerated until ready to use.

Shred the pork using 2 forks. Mix the pork with the BBQ sauce and place some onto a buttered slice of bread (freshly cut from a white loaf). Top with some dressed lettuce,top with a second slice of bread, cut in half & enjoy.

2 CommentsLeave a Comment

  • Reply


    8 months ago

    Oh man, this looks delicious. Thanks for the recipe. I will certainly be giving it a go as soon as possible!

  • Reply

    Glenn Jones

    8 months ago

    I also discovered pulled pork this year – out in New England – i now make a couple of kilos every other week – slow roast pork is also a great base for Chilli – I posted my receipe on http://www.forforkssake.co.uk

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