Pulled Pork Buns

Serves 6-8
Time 4 hours 30 minutes


1.5kg pork shoulder

Pinch salt 


Spice rub

½ cup brown sugar 

2 tbsp dried chilli flakes 

2 tbsp smoked paprika

2 tbsp cayenne pepper

2 ½ tbsp garlic powder

2 ½ tbsp onion powder

2 tbsp coconut sugar

2 tbsp dried cumin 

2 tbsp cracked black pepper 



2 spring onions, greens finely sliced

½ red onion, diced

1 jalapeno, diced  

1 bunch coriander 

1 punnet cherry tomatoes, halved 

1 lime, juice 

200ml sour cream 


1 tsp extra virgin olive oil

1 tsp toasted sesame seeds

Pinch dry rub


6-8 brioche buns, toasted 


Preheat the oven to 160°C.

Mix all of the ingredients for the spice rub in a bowl, this stores well in a glass jar. 

Open the pork shoulder, carefully use your knife to make incisions. Season both sides of the pork with salt. Cover the pork with the spice rub (about 2-3 tablespoons).  

Place 2 sheets of baking paper in the tray, wrap the pork so that it’s fully enclosed in the baking paper. Pour ¾ of a cup of water into the bottom of the tray. Cook the pork in the oven for 4 hours. 

Combine all of the ingredients for the salsa in a bowl, stir until everything is combined. 

Once the pork is cooked, use 2 forks to shred the pork. Place a generous amount of pork on a toasted bun, add salsa and top with the bun lid.