Recipe: Spicy Pulled Pork on a Bun with Spicy Citrus Sauce

This seasoned pork sandwich takes time to slow-cook—which actually makes it a good choice to serve the gang for a casual dinner (the recipe is easily doubled for a larger crowd). It’s not a difficult dish, but you really must do most of the work ahead of time: Marinate the roast the day before, and set it in a slow cooker in the morning for a long, leisurely braising. When it’s time to serve, the slow cooker keeps the shredded meat warm while guests assemble their own sandwiches.

Serves: 8
Course: Lunch


  • 3 lbs pork roast (shoulder, picnic, or butt end, bone-in or boneless) (1 1/2 kg)
  • Spicy Citrus Sauce (recipe below)
  • 2 tbsp dark brown sugar (30 ml)
  • 2 tbsp red wine vinegar (30 ml)
  • 1/2 cup fresh orange juice (125 ml
  • 8 crusty rolls
  • 8 radacchio leaves
  • 2 avocados, pitted and sliced
  • 1 medium red onion, thinly sliced
  • Kosher or sea salt and freshly ground black pepper


Spicy Pulled Pork on a Bun

Trim excess fat from pork. Marinate meat in Spicy Citrus Sauce, covered in the fridge, overnight.

Cook, covered, in slow cooker at low heat for about 8 hours, or in a covered casserole dish in a 325°F (160°C) oven for 3–4 hours, until pork is very tender and pulls apart easily into shreds. Remove pork to a platter; set aside, covered with foil, until meat is just cool enough to handle.

Meanwhile, carefully pour juices from pot into a large glass measuring cup. Refrigerate until cool and fat has risen to the top. Remove excess fat.

In a shallow saucepan, combine skimmed pork juices, sugar, vinegar, and orange juice. Place pan over medium heat and reduce for about 10 minutes, to make approximately 1 cup (250 ml) of sauce. Season to taste.

Pull pork apart with a fork until it’s all shredded. Combine shredded pork (approximately 4 cups) and juice mixture.

Serve pork warm (reheat if needed). Cut each crusty roll in half horizontally. Toast rolls lightly on the barbecue or under broiler for a couple of minutes. Place a radicchio leaf on the bottom half of roll. Pile on about 1/2 cup (125 ml) of pulled pork and garnish with one or two slices of avocado and a few slices of red onion. Cover with top of roll.


– If you double the recipe, using a 6-lb (3-kg) roast, cut the roast into two pieces: The marinade will flavour more surface area and the meat will cook more evenly.

Spicy Citrus Sauce

Combine paste ingredients in a bowl.

Makes about 1 cup.