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Smoky Pulled Pork – Bonfire Night Food

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Celebrate Bonfire Night with our melt-in-the-mouth Smoky Pulled Pork in bread rolls with homemade coleslaw. It’s an easy, handheld food you can eat inside or out! Perfect for Bonfire Night parties.

Pulled Pork is one of my favourite autumn recipes to make. It’s the ideal food for serving at parties and family gatherings. Honestly it’s such a simple, budget meal to make, great for feeding a crowd and one the kids always just LOVE!

I usually make my Smoky Pulled Pork using an affordable boneless pork shoulder joint. I pick this up from the local butcher as he always scores the rind, and prepares it ready for me to just season and cook.

It’s great to be able to turn such an affordable joint of meat into a special occasion dish with all of the wow but none of the big expense!

Smoky Pulled Pork is also the perfect Bonfire Night recipe because it’s super easy to cook, which means you can get all your other party preparation sorted. It’s easy to serve and your guests can just help themselves from the tray.

My Smoky Pulled Pork is also super versatile so if you have any leftovers from your Bonfire Night feast you can easily use it up and turn it into other delicious meals.

Smoky pulled pork ingredients - boneless pork shoulder, a brown onion, plate of spices - smoked paprika, garlic powder, onion powder, cayenne pepper and ground cumin

Smoky Pulled Pork Ingredients

For the pulled pork

  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2tsp cayenne pepper
  • 2kg boneless pork shoulder
  • 1 medium onion, cut into 6 wedges
  • salt and black pepper
  • 150ml boiling water
  • 250g BBQ sauce – just choose your favourite brand

For the homemade apple coleslaw

Homemade coleslaw ingredients - carrots, red cabbage, red onion, apples, yogurt and mayonnaise
  • 1/2 red cabbage
  • 2 large carrots
  • 1/2 red onion
  • 2 tbsp natural yogurt
  • 2 tbsp mayonnaise
  • 2 apples

To serve

  • 16 brioche rolls – You can swap this for any other bread roll you like: crusty cobs, barm cakes, hot dog rolls all work well.

Equipment Needed

  • Small bowl
  • Teaspoon
  • Tablespoon
  • Dutch oven – large cast iron pan with a lid
  • Large plate
  • Two forks
  • Cup
  • Chopping board
  • Food processor (You can make the coleslaw without the food processor and just use a knife although it will take longer)
  • Serving bowl
  • Bread knife
  • Serving platter

How To Make Smoky Pulled Pork

You are going to just LOVE how easy it is to make our Smoky Pulled Pork!

Pulled pork is such a simple, delicious, family-friendly meal. The meat comes out moist and super tender, which my kids love. And because it’s so simple to cook, it pretty much takes care of itself, meaning you’re not stuck in the kitchen and can enjoy the party with the kids too!

Rubbing the boneless pork shoulder with spice mix
  • Firstly preheat the oven to 150C / 300F / Gas Mark 2
  • Next make up your spice mix – add the garlic powder, onion powder, smoked paprika, ground cumin and cayenne pepper into a small bowl and mix together.
  • Rub the spice mix all over the boneless pork shoulder.
  • Place the onion wedges into the bottom of the Dutch oven and then rest the pork shoulder on top.
Boneless pork shoulder in a cast iron Dutch oven ready to cook and make pulled pork
  • Season well with salt and cracked black pepper.
  • Pour 150ml of boiling water into the bottom of the Dutch oven.
  • Place the lid onto the pan and then put into the oven for around 4 hours.

Cooks Note: You really don’t need to do anything with the pork now, it will take care of itself, it won’t need basting or checking

  • Once the pork is cooked through properly (I tend to check the internal temperature is a minimum of 75C/167F), remove the joint from the oven and place onto a plate to rest for 10 minutes.
  • When the pork is rested simply remove any fatty layers and then shred the pork meat using two forks. The pork will be super tender and just fall apart as you pull at it.
Platter of smoky pulled pork meat shredded with forks
Pulling pork with two forks
  • Once the pork has all been pulled drizzle over the BBQ sauce and toss the pork to coat it all lightly. Then set the pulled pork aside whilst you make the apple coleslaw.
Smoky pulled pork tossed in BBQ sauce

How To Make Apple Coleslaw

Okay – the absolute best and quickest way to make Apple Coleslaw is to whizz it through the grater setting on the food processor. However, if you don’t have a food processor, just finely shred the cabbage and onions with a knife and grate the carrots.

Adding a fresh, homemade coleslaw to the pulled pork rolls all counts towards your five a day and is a great way to get kids eating more fresh veggies. Because our coleslaw has apple in it, it has a lovely sweet taste that really appeals to kids.

  • Peel and chop the vegetables into pieces that will fit through the food processor.
  • Add the shredded vegetables to a large bowl.
  • Tip in the natural yogurt and mayonnaise
Shredded cabbage, carrots and onions ready to make homemade coleslaw
Homemade coleslaw ready to mix in a bowl
  • Toss everything together to coat the vegetables in the creamy dressing.
  • Core the apples and slice thinly then add to the coleslaw
  • Toss the apples through the coleslaw
Apples tipped into homemade red cabbage coleslaw
Homemade apple coleslaw with red cabbage, carrots and red onoins

Cooks Note: If you are making the coleslaw ahead of time, then toss the apple slices in some freshly squeezed lemon juice to stop them from browning.

Get lots more delicious recipes and meal ideas at www.lovepork.co.uk

How To Serve Smoky Pulled Pork Rolls

Homemade smoky pulled pork with homemade coleslaw stuffed into brioche rolls on a serving tray ready to grab and go

This is just my favourite kind of party food! Totally rustic, deliciously autumnal and oh so easy to serve!

There’s no need to be neat, just stuff the Smoky Pulled Pork and Apple Coleslaw into the brioche rolls and pile onto a tray for your guests to grab and eat!

Smoky pulled pork with homemade coleslaw stuffed into brioche buns served on a tray

Make Smoky Pulled Pork Rolls For Bonfire Night Your Way

Okay we’ve given you a totally delicious, easy autumnal feast! But there’s loads of ways you can take this in your own flavourful direction. Try…

Go Extra Spicy – Make Spicy Smoky Pulled Pork

Give your pulled pork a little extra heat by adding more cayenne pepper in the spice rub along with 2 tsp of chilli powder. Then choose a spicy BBQ sauce for tossing through the pulled pork.

And if you really like things HOT, then add some chopped candied jalapeño into the coleslaw too.

Go Chinese – Make Chinese Pulled Pork

Use a jar of hoisin sauce to marinate the boneless pork shoulder and serve stuffed into rolls with shredded carrots, Chinese leaves and fennel tossed in sesame oil and lime juice.

How To Make Smoky Pulled Pork In The Slow Cooker

If you prefer, you can easily make our Smoky Pulled Pork in the slow cooker. It’s super simple!

  • Preheat the slow cooker to Low.
  • Rub the boneless pork shoulder with the spice mix.
  • Slice the onions and place into the bottom of the slow cooker pan and rest the spiced pork on top. Season well with salt and cracked black pepper.
  • Pop the lid on and then leave to cook for around 8-9 hours – you can go as long as 10 if needed, but no longer than that.
  • Once the pork is cooked thoroughly, just remove from the slow cooker, allow to rest for 10 minutes and then shred the pork with two forks as above.

Get more delicious Bonfire Night food ideas here.

Leftover Pulled Pork Recipes

Leftover pulled pork is an absolute GIFT! There’s loads of delicious ways to use it up in a whole new meal!

I’ve just included a few of our absolute favourite leftover pulled pork ideas. Honestly, I think you’ll love them all!

Cooks Note: Always make sure reheated pork is heated through properly and to a minimum temperature of 75C/167F for at least 2 minutes

  • Nachos – Reheat your pulled pork and spread over nachos, scatter over some tinned sweetcorn, top with cheese then melt under the grill. Serve with guacamole, salsa and soured cream dip.
  • Fajitas – Fry up a sliced pepper and onion in a large frying pan, tip in the leftover pulled pork and reheat thoroughly, then serve in soft flour tortillas with salad and all your favourite fajita toppings!
  • Roast dinner – It’s super easy to use up the pulled pork in a roast dinner. I like to warm the pork and serve it in Yorkshire puddings with a puddle of gravy on top (just cheat and use frozen Yorkshire pudding and gravy granules) add to that a side of mashed or roasted potatoes and a pile of veggies and you’ve got a delicious, easy roast dinner.
  • Pork fried rice – My favourite way to use up pulled pork is to turn it into pork fried rice. Simply fry an onion, add the pulled pork and reheat thoroughly. Then tip in the freshly cooked hot rice, cooked peas and briskly stir fry. Add a couple of whisked eggs and stir through the pork fried rice until cooked. Season with soy sauce. Serve with prawn crackers and dipping sauce for a little extra deliciousness!

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Yield: Makes 16

Smoky Pulled Pork - Bonfire Night Food

Homemade smoky pulled pork with homemade coleslaw stuffed into brioche rolls on a serving tray ready to grab and go

Delcious smoky pulled pork rolls to make your Bonfire Night go with a bang!

Prep Time 10 minutes
Cook Time 4 hours
Additional Time 10 minutes
Total Time 4 hours 20 minutes

Ingredients

For the pulled pork

  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2kg boneless pork shoulder
  • 1 medium onion - cut into 6 wedges
  • pinch salt
  • pinch cracked black pepper
  • 150ml boiling water
  • 250g BBQ sauce

For the coleslaw

  • 1/2 red cabbage
  • 2 large carrots
  • 1/2 red onion
  • 2 tbsp natural yogurt
  • 2 tbsp mayonnaise
  • 2 apples

To serve

  • 16 brioche rolls

Instructions

For the pork

  1. First preheat the oven to 150C / 300F / Gas Mark 2
  2. Next make up your spice mix – add the garlic powder, onion powder, smoked paprika, ground cumin and cayenne pepper into a small bowl and mix together.
  3. Rub the spice mix all over the boneless pork shoulder.
  4. Place the onion wedges into the bottom of the Dutch oven and then rest the pork shoulder on top.
  5. Season well with salt and cracked black pepper.
  6. Pour 150ml of boiling water into the bottom of the Dutch oven.
  7. Place the lid onto the pan and then put into the oven for around 4 hours.
  8. Once the pork is cooked through properly (I tend to check the internal temperature is a minimum of 75C/167F), remove the joint from the oven and place onto a plate to rest for 10 minutes.
  9. When the pork is rested simply remove any fatty layers and then shred the pork meat using two forks. The pork will be super tender and just fall apart as you pull at it.
  10. Once the pork has all been pulled drizzle over the BBQ sauce and toss the pork to coat it all lightly. Then set the pulled pork aside whilst you make the apple coleslaw.

For the coleslaw

  1. Peel and chop the vegetables into pieces that will fit through the grater plate on the food processor.
  2. Add the shredded vegetables to a large bowl.
  3. Tip in the natural yogurt and mayonnaise
  4. Toss everything together to coat the vegetables in the creamy dressing.
  5. Core the apples and slice thinly then add to the coleslaw.
  6. Stir the apples through the coleslaw

How to serve

Just split open the brioche rolls and stuff with the pulled pork and homemade slaw then pile up onto a serving platter.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 732Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 212mgSodium: 773mgCarbohydrates: 52gFiber: 3gSugar: 21gProtein: 37g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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