Smoky Pulled Pork for Bonfire Night Recipes

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Celebrate Bonfire Night with melt-in-the-mouth Smoky Pulled Pork in bread rolls with homemade apple coleslaw. It’s an easy, handheld dish that’s perfect for indoor or outdoor parties.

Pulled pork is one of my favourite autumn recipes. It’s ideal for parties and family gatherings — inexpensive, simple to prepare and brilliant for feeding a crowd. The kids always love it.

I usually use an affordable boneless pork shoulder from the butcher; they often score the rind and prepare it so it’s ready to season and cook.

It’s great to transform a budget joint of meat into a special-occasion dish that delivers all the flavour without the hefty price tag.

Smoky Pulled Pork is perfect for Bonfire Night because it’s low-maintenance to cook, leaving you free to take care of other party preparations. It’s easy to serve and guests can help themselves from a tray.

This recipe is also versatile: leftovers can be turned into lots of other delicious meals.

Smoky Pulled Pork Ingredients

For the pulled pork

• 1 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2kg boneless pork shoulder
• 1 medium onion, cut into 6 wedges
• salt and black pepper
• 150ml boiling water
• 250g BBQ sauce – your favourite brand

For the homemade apple coleslaw

• 1/2 red cabbage
• 2 large carrots
• 1/2 red onion
• 2 tbsp natural yogurt
• 2 tbsp mayonnaise
• 2 apples

To serve

• 16 brioche rolls – or any bread rolls you prefer: crusty cobs, barm cakes or hot dog rolls all work well.

Equipment Needed

• Small bowl, teaspoon, tablespoon
• Dutch oven or large cast-iron pan with lid
• Large plate, two forks, cup
• Chopping board and food processor (or a knife to shred by hand)
• Serving bowl, bread knife and serving platter

How To Make Smoky Pulled Pork

You’ll love how easy this Smoky Pulled Pork is to make.

Pulled pork yields moist, tender meat that the whole family will enjoy. It’s mostly hands-off, so you can spend time with guests instead of being stuck in the kitchen.

• Preheat the oven to 150°C / 300°F / Gas Mark 2.
• Make the spice mix: combine garlic powder, onion powder, smoked paprika, ground cumin and cayenne pepper in a small bowl.
• Rub the spice mix all over the boneless pork shoulder.
• Place the onion wedges in the bottom of the Dutch oven and rest the pork shoulder on top.
• Season well with salt and cracked black pepper.
• Pour 150ml boiling water into the bottom of the pan.
• Put the lid on and roast in the oven for around 4 hours. The pork is largely hands-off while it cooks.
• Check the pork is cooked through (internal temperature should reach at least 75°C / 167°F). Remove from the oven and rest on a plate for 10 minutes.
• Trim away any excess fat, then shred the pork with two forks — it should fall apart easily.
• Drizzle over the BBQ sauce and toss lightly to coat. Set the pulled pork aside while you prepare the coleslaw.

How To Make Apple Coleslaw

The quickest method is to grate the vegetables and apple using the grater plate of a food processor. If you don’t have one, finely shred by hand.

Adding a fresh coleslaw brings a crunchy, fruity contrast to the smoky pork and helps boost your veg intake. The apple adds a sweet note that kids usually love.

• Peel and cut the cabbage, carrots and onion into pieces that fit the food processor (or prepare them for hand-shredding).
• Process or finely shred the vegetables and add them to a large bowl.
• Stir in the natural yogurt and mayonnaise to make a creamy dressing.
• Core and thinly slice the apples, then fold them through the coleslaw.
• Toss everything together to coat the vegetables and apple in the dressing.

Cook’s note: If making the coleslaw ahead, toss apple slices in a little lemon juice to prevent browning.

How To Serve Smoky Pulled Pork Rolls

This is my favourite kind of party food: rustic, comforting and easy to serve. Split the brioche rolls, stuff with pulled pork and apple coleslaw, then pile them on a tray for guests to grab and go.

Make Smoky Pulled Pork Rolls Your Way

There are many tasty variations to try:

Go Extra Spicy

Add more cayenne to the rub and 2 tsp chilli powder, and use a spicy BBQ sauce. For extra heat, stir chopped candied jalapeños into the coleslaw.

Go Chinese

Use hoisin sauce to marinate the pork and serve in rolls with shredded carrots, Chinese leaves and fennel lightly dressed with sesame oil and lime juice.

How To Make Smoky Pulled Pork In The Slow Cooker

You can easily make this in a slow cooker if you prefer.

• Set the slow cooker to Low.
• Rub the pork with the spice mix.
• Slice the onions and place them in the slow cooker, then rest the spiced pork on top. Season with salt and cracked black pepper.
• Cover and cook for 8–9 hours (up to 10 hours if needed, but no longer).
• When cooked through, remove the pork, rest for 10 minutes, then shred with two forks.

Leftover Pulled Pork Recipes

Leftover pulled pork is a gift — here are a few favourite ideas.

Cook’s note: Reheat pork until piping hot and ensure it reaches at least 75°C / 167°F for 2 minutes.

• Nachos – Reheat pulled pork, spread over tortilla chips with tinned sweetcorn and cheese, then grill until melted. Serve with guacamole, salsa and soured cream.
• Fajitas – Fry sliced peppers and onions, add pulled pork to reheat, and serve in soft tortillas with salad and toppings.
• Roast dinner – Warm pulled pork and serve in Yorkshire puddings with gravy, roast or mashed potatoes and vegetables for a comforting meal.
• Pork fried rice – Fry onion, add pulled pork and reheat. Stir in hot cooked rice, peas and beaten eggs, cook through and season with soy sauce. Serve with prawn crackers if you like.

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Smoky Pulled Pork – Bonfire Night Food

Yield:
Makes 16

Prep Time:
10 minutes

Cook Time:
4 hours

Additional Time:
10 minutes

Total Time:
4 hours 20 minutes

Delicious smoky pulled pork rolls to make your Bonfire Night go with a bang!

Ingredients

For the pulled pork

• 1 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2kg boneless pork shoulder
• 1 medium onion – cut into 6 wedges
• pinch salt
• pinch cracked black pepper
• 150ml boiling water
• 250g BBQ sauce

For the coleslaw

• 1/2 red cabbage
• 2 large carrots
• 1/2 red onion
• 2 tbsp natural yogurt
• 2 tbsp mayonnaise
• 2 apples

To serve

• 16 brioche rolls

Instructions

For the pork

1. First preheat the oven to 150°C / 300°F / Gas Mark 2.
2. Make the spice mix: combine garlic powder, onion powder, smoked paprika, ground cumin and cayenne pepper in a small bowl.
3. Rub the spice mix all over the boneless pork shoulder.
4. Place the onion wedges into the bottom of the Dutch oven and rest the pork shoulder on top.
5. Season well with salt and cracked black pepper.
6. Pour 150ml of boiling water into the bottom of the Dutch oven.
7. Place the lid on and put into the oven for around 4 hours.
8. When cooked through (internal temperature at least 75°C / 167°F), remove the joint and rest for 10 minutes.
9. Remove excess fat and shred the pork with two forks; it should fall apart easily.
10. Drizzle BBQ sauce over the pulled pork and toss lightly to coat, then set aside while you make the coleslaw.

For the coleslaw

1. Peel and chop vegetables into pieces that will fit the food processor grater (or prepare for hand-shredding).
2. Add the shredded vegetables to a large bowl.
3. Stir in the natural yogurt and mayonnaise.
4. Toss everything together to coat the vegetables in the creamy dressing.
5. Core and thinly slice the apples, then add and fold them through the coleslaw.

How to serve

Split the brioche rolls and stuff with pulled pork and apple coleslaw, then arrange on a serving platter.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 732Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 212mgSodium: 773mgCarbohydrates: 52gFiber: 3gSugar: 21gProtein: 37g

Nutritional content will vary depending on the exact ingredients and measurements used; this is a general guide only.

Get more delicious meal ideas and easy recipes here.