Pulled Pork (Oven Roasted)


This is another one inspired by my London trip recently. We tried the pulled pork wrap in Borough Market and it was delicious! I made some mantou to wrap it with instead of a pitta.

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Pulled Pork (Oven Roasted) Recipe



800g - 1kg pork shoulder
1 yellow onion, cut into half
2 tbsp cooking oil
350ml meat stock (I used chicken stock)

2 tbsp brown sugar
2 tsp sea salt
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin powder (please use 1/2 tsp if you prefer strong cumin taste)
1/4 tsp ground black pepper


2 tbsp ketcup
1 tbsp apple cider vinegar
1 tbsp worcestershire sauce
5 tbsp gravy from the pulled pork (please use more if you have more gravy)


1 head cabbage, finely shredded
1 carrot, grated
1/2 yellow onion, finely sliced

3 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp honey
3 tbsp olive oil
Salt and ground black pepper to taste


Please click here for recipe. I made into 10 buns. Please refer to the below pictures for how to shape the buns.


Pulled Pork:
  1. Mix all the marinade ingredients together in a small bowl. Rub over the pork shoulder and cover with cling film. Leave in the fridge overnight.
  2. Preheat the oven to 150C (top and bottom heat).
  3. Heat the oil in dutch oven over medium heat. Add the pork and sear all sides of the pork. Be careful not to buns the spices.
  4. Off the heat and pour the chicken stock, add in onion and cover with the lid.
  5. Transfer the dutch oven to oven and bake for about 2 1/2 hours when pork beginning to tender. Remove the lid and bake for another 1 1/2 hour to 2 hours or until pork is tender and pull apart easily with a fork.
  6. Serve with steamed buns or burger buns with coleslaw and BBQ sauce.
BBQ Sauce:
  1. Combined all ingredients in a sauce pan and bring to boil over medium heat. Turn to low heat and simmer for about 1 minutes. Set aside to cool.
  1. Whisk all the dressing ingredients in a jar.
  2. Place the cabbage, carrot and onion in a big mixing bowl. Pour the dressing over it and stir well to combine. (It is best to prepare 30 minutes or 1 hour before serving).

How To Shape Mantou

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