Skip to main content
Prep Time: 30 mins
Cook Time: 7 h
Servings: 8

Pulled Pork

Rate this recipe for points
Fancy Foods



  • 2 packages of Villaggio® Toscana Extra Soft Sausage Buns
  • 5 lb (2.25 Kg) Pork Shoulder Roast

Dry Rub:

  • 1/2 cup (125g) Brown Sugar
  • 2 tbsp (30g) Chili Powder
  • 1 tbsp (15g) Paprika
  • 1 tbsp (15g) Garlic Powder
  • 1 tbsp (15g) Onion Powder
  • 1 tsp (5g) Cayenne Pepper


  • 1 tsp (5g) Salt
  • 1/2 cup (125g) Brown Sugar
  • 2 cups (500 ml) Chicken stock
  • 2 Bay Leaves
  • 1 tbsp (15g) Chili Powder
  • 1 tbsp (15g) Garlic Powder
  • 1 tbsp (15g) Onion Powder
  • 1 tsp (5g) Cayenne Pepper
  • 1 tsp (5g) Paprika
  • Black Pepper


  • 1/4 head of Green Cabbage, shredded
  • 1/4 head of Purple Cabbage, shredded
  • 2 Carrots, grated
  • 1 Red Onion, shredded
  • 2 Granny Smith Apples, grated
  • 1 cup (250g) Mayonnaise
  • 2 tbsp (30ml) Apple Cider Vinegar
  • 1 tsp (5g) Sugar
  • 1/2 tsp (2.5g) Celery Seeds
  • Salt & Pepper, to taste


  1. In a large mixing bowl, combine all the dry rub ingredients together until well incorporated, then rub over the entire pork shoulder roast
  2. Stir all of the brined ingredients together in the slow cooker pot
  3. Gently place the pork roast into the brine/slow cooker and cover it with the lid
  4. Cook on high for 6-7 hours, or on low for 9-10 hours, until meat pulls apart easily with a fork
  5. To prepare coleslaw, in a large mixing bowl, combine green cabbage, purple cabbage, carrots, red onion, and Granny Smith apples together
  6. In a small mixing bowl, whisk together mayonnaise with apple cider vinegar, sugar, celery seeds, and salt & pepper, to taste
  7. Pour over top of vegetables, give it a toss to incorporate all of the flavours
  8. Can be stored, covered, overnight in the refrigerator
  9. Shred the pork, by pulling it apart with two forks
  10. Works best when meat is warm but not too hot
  11. Serve the pulled pork with buns, slaw and cornichons, allowing everyone to assemble their own delicious sandwiches