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Pulled Pork with Vietnamese Slaw on Toasted Brioche

Try this amazing entree!


  • 2 white onions sliced

  • 1.25 litre bottle of coke

  • BBQ sauce

  • Pork shoulder

  • Salt

  • Fish sauce

  • Sugar

  • Lime juice

  • Rice wine vinegar

  • Whole egg mayonnaise

  • Packet mix coleslaw

  • Brioche buns

  • Mayonnaise to serve

  • For the slaw

  • Teaspoon sugar

  • ½ a lime

  • 3 dashes of fish sauce

  • Splash of rice wine vinegar


  • 1.

    Get a nice piece of pork shoulder that has a big piece of fat on one side. Line your slow cooker with one of the sliced onions.

  • 2.

    Cover the pork with salt and lay in slow cooker over onion. Cover pork with other sliced onion.

  • 3.

    Fill the slow cooker with coke 2/3 full – no more or the juices from the pork will join and it will overflow.

  • 4.

    Cook for 8 hours.

  • 5.

    For the last half hour of the cooking add the bottle of BBQ sauce. Let it sit in that for ½ hour before serving.

  • 6.

    Put open Brioche buns in the oven on 180 degrees until they are crispy.

  • 7.

    A dollop of mayonnaise goes on the bottom of the bun; add the coleslaw on top and then the pork to finish. Close bun and serve.

  • For the slaw:

  • 1.

    Mix in with packet of coleslaw to taste 

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