Lazy & slow pork ’n’ slaw buns

Lazy & slow pork ’n’ slaw buns

A Year of Practiculture
Rohan Anderson & Kate Berry

I never really got pork. I mean, I’ve always loved bacon – who doesn’t? – but I’d rarely make the choice to buy a pork cut for roasting. That is until I started this DIY food lifestyle. I was offered two large pigs that had become unwanted pets, and I suddenly had a whole lot of pork meat to deal with. Since then, pork and I have developed quite the relationship. Every year one whole pig will be raised for our family at my friend’s pig farm and we’ll get our pork on while it lasts. To be honest, I use one leg for curing, most of the shoulder for chorizo, and the belly and loin make bacon or pancetta. There’s only a little bit of leg and shoulder left for roasting, and I try to stretch the meat as far as possible. I love this spiced-up slow roast because it provides us with a few meals instead of just one pork fest. And the best part is that the meat tends to taste better after a few days in the fridge, especially when it’s fried and dropped into a taco. But for now, let us eat it in buns.


Quantity Ingredient
2-3kg pork shoulder
2-3 tablespoons olive oil, plus extra for drizzling
pinch salt
brioche buns or chewy sourdough, to serve
fresh jalapeno chillies, to serve
or Pickled jalapeño, to serve

The dry rub

Quantity Ingredient
10 garlic cloves, crushed
1 tablespoon smoked pimenton
1 tablespoon piri piri spice blend, (you can invent your own version of this Portuguese mix)
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons dried oregano
1-3 tablespoons olive oil

The slaw

Quantity Ingredient
1/4 large cabbage
1 red onion, finely chopped
60ml Red wine vinegar
1 lemon, juiced
100g sour cream
freshly cracked black pepper, to taste
125-250g Mayo


  1. Preheat the oven to 220°C.
  2. Score the pork skin all over with a sharp knife.
  3. To make the dry rub, crush the garlic in a large mortar and pestle, then add the spices, oregano and enough olive oil to make a wet spice rub. Now rub the shoulder with the spice mix – fun, isn’t it?
  4. In a large flameproof casserole dish over medium heat on the stove top, heat a big ol’ glug of olive oil and brown the pork on all sides. Sprinkle the salt over the scored skin and drizzle with olive oil.
  5. Pop in the oven with no lid for 30 minutes, then add 250 ml water, put the lid on, turn the heat down to 120°C and cook for 5–6 hours, or until seriously melty.
  6. Meanwhile, make the slaw. Shred the cabbage finely and transfer to a mixing bowl. Add the remaining ingredients and toss well to coat the cabbage evenly.
  7. Serve slices of the pork on buns or sourdough with the slaw and a few slices of chilli or some pickled chilli.
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