Bisto Pulled Pork, McDougalls Rolls & Apple Coleslaw

This recipe is taken from Premier Foods Summer Sizzlers Guide.

Pulled pork originally came from the southern United States, where early settlers used pigs as their livestock, as these were the only animals that could survive the weather conditions. The best cut for pulled pork is the shoulder which benefits from a long and slow cooking process. In this recipe, we use Bisto Bouillon to keep the pork moist and deliver a rich gravy sauce to complement.


If you don’t have a large pan with a lid for the pork, cook in a deep sided tray and cover with baking parchment then foil, (if you cover with just foil, the pork will stick to it).

For the apple coleslaw simply mix equal quantities of grated apple, white cabbage and onion, then bind with a little mayonnaise and season to taste.


1 Onion (thinly sliced)

4 Garlic cloves (thinly sliced)

500ml Bisto Chicken Bouillon (made as per instructions) 

50g Dark brown soft sugar

2g Chilli powder

5g Ground cumin

3g Ground cinnamon

3kg Boneless pork shoulder

50g Bisto Reduced Salt Gravy Granules

10 Rolls made with McDougalls White Bread & Roll Mix (made as per pack instructions).
500g Apple coleslaw (see hints & tips below).

Preparation method: 

1. In the base of a large pan, place the onions and garlic in an even layer and pour on the Bisto Bouillon.
2. Mix the sugar, chilli powder, cumin, and cinnamon in a small bowl.
3. Pat the pork shoulder dry with paper towels and then rub the spice mixture all over the pork and place in the pan with the onions, garlic and Bisto Bouillon.
4. Place a lid on the pan and put in the oven at 150°C for four to six hours, then remove from the oven and rest in the pan with the lid on for a further hour.
5. Remove the shoulder from the pan (reserve the juices), place onto a chopping board and using two forks; shred the meat into bite-sized pieces, discarding any large pieces of fat.
6. Skim the fat off the remaining liquid in the pan, place the pan on the stove and bring to the boil, then whisk in the gravy granules.
7. Sieve the gravy into a clean pan and add the shredded pork shoulder.
8. To serve; place the pork shoulder into a bun and top with the apple coleslaw

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