Pulled Pork and Asian Slaw




How much flavour can you pack into a bun? Stack up succulent pulled pork and juicy pineapple and serve with a side of slaw for this deliciously different take on a traditional burger.

Made with the Lakeland 6L Slow Cooker.


For the pulled pork

  • 1.8kg (4lb) pork shoulder, cut into 10-12cm pieces
  • 2 tbsp soy sauce
  • 2 tbsp chilli powder
  • 2 Jalapeños minced
  • 4 garlic cloves, minced
  • Juice of 2 limes
  • ¾ red onion, diced
  • 2 tsp salt
  • 1 tsp black pepper

For the slaw

  • ½ purple cabbage, shredded
  • ¼ green cabbage, shredded
  • 2 carrots, thinly sliced
  • 2 spring onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • ½ tsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tsp minced garlic
  • 1 tsp brown sugar
  • ¼ tsp ground ginger

To serve

  • Brioche buns
  • Half a large fresh pineapple, chopped into chunks
  • Fresh coriander leaves
  • 2 tsp sesame seeds, to garnish


  1. Add all the pulled pork ingredients to your large slow cooker, and set to High for 4 hours.
  2. About an hour before the pork is ready, make the slaw. Combine the cabbage, carrots and spring onions in a large bowl.
  3. In another bowl, whisk together the soy sauce, both oils, vinegar, garlic, sugar and ginger. Pour the dressing over the veg and toss to coat. Cover the bowl, and place in the fridge for at least 30 minutes so that the carrot and cabbage will soften and mix with the dressing.
  4. Once the pork is cooked to the point where it’s falling apart, shred it in the pot (removing any large fat pieces) using two forks, then stir to absorb all the juice.
  5. Serve the pulled pork in brioche buns, garnished with griddled pieces of fresh pineapple and fresh coriander leaves, and with a side of slaw, scattered with sesame seeds.