Serves 8
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Add a punch to your weekend lunch with this special ginger beer pulled pork roll, which incorporates apple cider vinegar for an exciting zing. With a little patience, you can end up with succulent shredded pork from slow-cooking it to perfection.


  • 1.6 kg piece boneless pork shoulder
  • 2 medium (300 g) brown onions
  • 3 cups (750 ml) ginger beer
  • 400 g pre-packed coleslaw salad mix
  • 8 (450 g) panini bread rolls
  • Salt and pepper
  • 2 tbsps extra virgin olive oil
  • ¼ cup (60 ml) apple cider vinegar

Preheat oven to 160 C (140 C fan-forced). Remove rind from pork; reserve. Season pork. Peel and quarter brown onions.


Heat oil in a large flameproof casserole dish over high heat; cook pork and onions, turning, for 5 mins or until pork is browned on both sides. Add ginger beer and vinegar to dish; bring to the boil. Cover with a tight-fitting lid.


Roast pork in oven for 3 hrs, turning pork once. Remove lid; roast for a further 30 mins or until pork pulls apart easily. Remove pork from dish; cover with foil.


Place dish with roasted onion and pan juices on the stove to high heat; bring to the boil. Cook for 10 mins or until reduced and thickened. Using two forks, shred the pork; stir through the sauce.


Assemble coleslaw following packet instructions. Split bread rolls. Fill rolls with coleslaw and pulled pork.

TIP Pork and sauce suitable to freeze. Not suitable to microwave.

Photo: bauersyndication.com.au

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