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Pulled Pork Rolls with BBQ Chilli Sauce


Recipe Info

  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 2:15 h
  • Ready In : 2:30 h

This recipe is for when you have the crowds around- prepare the ham and sauces a day ahead and quickly assemble in the morning.


  • 1 kilo(s) Free Range Pork( Gammon or Fresh leg/ shoulder cut)
  • 2 Chillies, (heat dependent)-seeds removed and chillies cut into rounds
  • 1 Onion, Chopped
  • 1 teaspoon(s) Smoked Paprika
  • 2 teaspoon(s) Worcestershire sauce
  • 220 grams Dark Brown Sugar
  • 250 mL Vinegar
  • 125 mL Soy Sauce
  • 1 Cornflour to thicken
  • 4 Thick Slices toasted sour-dough or ciabatta loaf
  • 1 handful(s) Rocket leaves, to serve


Step 1

Preheat the oven to 160°C.

Step 2

Place the pork in a large roasting tin and cover with 800ml water. Cover with tinfoil – loosely so the pork has space. Seal the edges to secure the foil, place in the oven and cook for 2.5 hours.

Step 3

Make the sauce in the meantime: fry the onion in a glug of olive oil for a few minutes until translucent and cooked through. Add the garlic and smoked paprika, cook for another minute.

Step 4

Add the remaining ingredients and cook for about 10-15 minutes. Remove the cooked pork from the oven, keep covered and al- low to cool. Then remove all the meat from the bones and mix with 125ml of the cooking liquid.

Step 5

Mix a few tablespoons of the cooked sauce with the corn our and add to the sauce, cook for a further 10 minutes until thickened. Remove from the heat and bottle.

Step 6

Top the slices of sour-dough toast with pulled pork and an extra drizzle of BBQ sauce. Top with the rocket and serve.

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