Balsamic Honey Pulled Pork Buns With Coleslaw

Name: Balsamic Honey Pulled Pork Buns With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb pork shoulder, trimmed; 2 tbsp olive oil; 1 None Spanish onion, chopped; 4 cloves garlic, peeled; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 cups chicken stock; None None Cabbage and Radish Coleslaw; 7 oz cabbage, thinly sliced; 4 None radishes, trimmed, thinly sliced; 2 tbsp finely chopped fresh chives; 3/4 cup mayonnaise; 2 tbsp white wine vinegar; None None Balsamic Honey Barbecue Sauce; 3 tsp olive oil; 1 None small Spanish onion, finely chopped; 2 cloves garlic, minced; 1 cup balsamic vinegar; 1/2 cup tomato sauce; 1/4 cup firmly packed brown sugar; 2 tbsp honey; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 4 None brioche buns, sliced, to serve

Servings: persons

2 lb pork shoulder, trimmed
2 tbsp olive oil
1 None Spanish onion, chopped
4 cloves garlic, peeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups chicken stock
None None Cabbage and Radish Coleslaw
7 oz cabbage, thinly sliced
4 None radishes, trimmed, thinly sliced
2 tbsp finely chopped fresh chives
3/4 cup mayonnaise
2 tbsp white wine vinegar
None None Balsamic Honey Barbecue Sauce
3 tsp olive oil
1 None small Spanish onion, finely chopped
2 cloves garlic, minced
1 cup balsamic vinegar
1/2 cup tomato sauce
1/4 cup firmly packed brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
4 None brioche buns, sliced, to serve

1
Preheat oven to 325u00b0F.
2
Season pork. Heat oil in a large Dutch oven over high heat. Cook pork for 2 mins per side, or until browned. Add onion, garlic and herbs. Cook, stirring, for 2 mins, or until softened. Add stock and 1 cup water. Bring to a boil then cover and transfer to oven for 2 hours. Remove lid and cook for 1 hour, or until pork is tender.
3
Meanwhile, to make the coleslaw, combine all ingredients in a large bowl and season to taste. Chill until ready to serve.
4
Remove pork from pan, cover with foil and set aside. Strain pan juices. Reserve 1 cup.
5
To make the balsamic honey barbecue sauce, heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins, stirring occasionally, or until reduced by 1/2. Season to taste.
6
Shred pork and stir through barbecue sauce. Sandwich pork and coleslaw together with brioche buns. Serve.

1285

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 lb pork shoulder, trimmed, 2 tbsp olive oil, 1 None Spanish onion, chopped, 4 cloves garlic, peeled, and more.

Yes, Balsamic Honey Pulled Pork Buns With Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!