Pulled Pork Bap

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Joe is making a Pulled Pork Bap


  • 1 pork shoulder skin removed roughly weighing 3kg

  • Some Rapeseed oil

  • Sea salt / freshly ground black pepper

  • 2 tsp paprika

  • 2 tsp of Cumin

  • 1 tsp garlic powder

  • 1tsp dried chilies

  • 2tsp Brown Sugar

  • 1 Granary Bap

  • 1tbsp of good quality BBQ sauce

  • 1 slice of Irish Cheddar

  • 1 Slice of Beef Tomato

  • 2 slice Jalapeno Peppers

  • 1 Tbsp. Crème Frias

  • Red Cabbage Slaw


  1. Mix together in a bowl, Paprika, Cumin, Garlic Powder, Chilies, Sugar, pinch each of salt and Pepper

  2. Make 3-4 small incisions into the shoulder of pork and rub the spice mix into the exterior of the joint ensuring to get the mix all over the whole joint.

  3. Cover and leave overnight in the fridge, neat day heat oven to 110c and cook joint for 4 hours

  4. Remove from the oven and let cool before shredding.

  5. Heat a little bbq sauce on a pan, add required amount of shredded pork and gently heat through, leave to one side

  6. Place the tomato, jalapeno pepper and cheddar onto base of the bap and heat in oven until cheese starts to melt

  7. Remove from oven, place nice crispy leaf of lettuce on top and then top with the heated pork, place lid on top

  8. Serve with some crème frais and nice red cabbage salad or slaw