Slow Cooked Pulled Pork Buns
Delicious slow cooked pork fillet, amazing with or without the magic of Thermomix. Get those sides started, this is a feast.
I'm not going to lie, to experience the full richness and impressiveness of this recipe, DO go to the trouble of making your own buns and BBQ sauce. There is nothing quite as amazing. But store bought is fine...if you are in a hurry! (Not that slow cooked pork is ever in a hurry!)
Sink your teeth into the ultimate pulled pork bun, soft, fluffy homemade buns piled high with slow-cooked, melt-in-your-mouth pork, drenched in a rich, smoky homemade BBQ sauce and finished with a vibrant grilled pineapple slaw. The sweetness of caramelised pineapple cuts through the savoury pork, while a crunchy slaw adds freshness and texture in every bite.
This is the kind of recipe that turns a casual dinner into something special, perfect for summer entertaining, weekend feasting or feeding a hungry crowd. Made completely from scratch, from the buns to the sauce, it’s comfort food with a gourmet edge and absolutely worth the effort.
Here’s a list of delicious serving pairings:
Fresh & Zesty
Citrus and fennel salad
Watermelon, mint and feta salad
Charred corn salad with lime and chilli butter
Simple avocado and tomato salad
Comfort Sides
Crispy roast potatoes with smoked paprika
Sweet potato wedges with chipotle mayo
Mac and cheese
Baked beans with maple and bacon
Caramelised Onion Relish
Light & Crunchy
Classic coleslaw with apple cider vinegar dressing
Pickled red onions
Quick cucumber and dill pickles
Radish and herb salad
Drinks
Iced tea with lemon
Ginger beer
Pale ale or IPA
Chilled rosé
Sparkling lemonade
Need
- 1 head garlic broken into cloves
- 2 red onion sliced
- 1 red chilli cut into pieces
- 1-2 Kilos pork fillet, skinless
- 4-6 Tablespoons dark brown sugar, or muscavdo sugar
- 4 Tablespoons fish sauce
- 4 Tablespoons tomato paste
- 4 Tablespoons balsamic vinegar
- 1 x 400 Gram crushed tomatoes tinned
- 1 Batch Smoky BBQ Sauce Recipe
- Handfuls fresh coriander or cilantro leaves
- 2 Batches Perfect Burger Buns to serve Recipe
- 1 Batch Brussels Sprouts Coleslaw to serve Recipe
- OR 1 Batches Grilled Pineapple Slaw to serve Recipe
- Oven Fries to serve Recipe
Do
- 1
Place garlic, onions and chili into a cast iron casserole dish with lid. Drizzle with a little bit of oil.
- 2
Place pork on top, and sprinkle with sugar. Add fish sauce, tomato paste, vinegar and tomatoes and cover. Bake in 150°C oven for 4 hours. Pork will be very tender.
- 3
Stir occasionally through out cooking time to combine all ingredients.
- 4
Add as much of the BBQ sauce that you think it needs and ‘pull’ the pork with a fork to stir sauce through. It will shred easily if cooked long enough. You can easily 'pull' the pork in the Thermomix, not more than 500g at a time.
- 5
Place portions of the pork into the Thermomix bowl and shred 3 sec/reverse/speed 4. Tip out and repeat as needed.
- 6
Add coriander leaves and stir through. Taste and adjust seasoning if needed. (Salt and cracked pepper.)
- 7
Serve on buns, with coleslaw on the side.
- 8
Alternatively, if you have a slow cooker, you can use it, follow the recipe as written and cook on a high setting then proceed with the remaining instructions.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
