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Pulled Pork Roll & Beetroot Slaw

This mouthwatering recipe is from chef Darren Robertson of Three Blue Ducks in Bronte, Sydney.


  • 250ml water

  • 2 tsp coriander seeds

  • 2 tsp smoked paprika

  • 4 cloves garlic

  • 1 large red chilli

  • 1 tsp hickory flavoured liquid smoke

  • 2 tsp mustard powder

  • 250ml barbecue sauce

  • 250ml apple juice

  • 3kg boneless pork shoulder

  • 1 tsp fresh ground pepper

  • 1tsp salt

  • Beetroot Slaw

  • 1 red onion(peeled)

  • 1 large beetroot (peeled)

  • 200g red cabbage

  • 100g mayonnaise

  • Half a lemon

  • sea salt,

  • black pepper


  • 1.

    Rinse the pork and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke and spices. Cook on low setting for 8 to 10 hours, until the pork shoulder is very tender.

  • 2.

    Remove the pork from the slow cooker and pour off the remaining liquid. Shred the pork using a couple of forks. Place the pork into a pot and stir in the cooking juices. Heat the pork, season with a little salt and pepper and then serve on buns with coleslaw and hot sauce.

  • Beetroot Slaw:

  • 1.

    Using a sharp knife, thinly slice all the vegetables and place into a bowl. Add the mayonnaise, then mix in the the zest and juice of half a lemon. Season with salt and pepper.

  • Tip: Wear plastic cloves when preparing fresh beetroots to avoid red hands!:


Cooking time: 11 hours

Preparation time: 35 minutes

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