Pulled pork rolls

by Ed Halmagyi


  • 1 pork shoulder
  • 2 Tbsp extra virgin olive oil
  • salt flakes and freshly-milled black pepper
  • ½ cup chipotle chilli sauce
  • ½ cup mayonnaise
  • 8 bap rolls
  • 2 Tbsp unsalted butter
  • 1 head butter lettuce
  • 4 ripe tomatoes, sliced


1 Preheat a hooded barbecue to low, or an oven to 140°C. Score the pork in fine parallel lines, then blanch with boiling water. Dry well, then rub with oil, salt and pepper. Bake for 3-4 hours, until the meat is fork tender and the skin is crisp.
2 Shred the meat with fork, then mix with the chipotle sauce and mayonnaise. Spread the bap rolls with butter, then stack with lettuce, tomatoes and pork mixture.

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