Slow Cooked Pulled Pork Bun

with smoked BBQ sauce, cheddar, mayo, mustard & purple slaw

Using Knorr Tomato Soup


1.5kg pulled pork

1kg ripe tomatoes, chopped

1 packet Knorr Tomato Soup

250g onions, chopped

250g green apples, peeled and chopped

250g char-grilled red peppers

250ml cider vinegar

25g salt

25g smoked paprika

250g light muscovado sugar

4-6 brioche buns

Maille Dijon Mustard

Hellmann’s Mayonnaise

Thick sliced cheddar

Purple Slaw

1 large red cabbage, shredded

1 large red onion, shredded

1 red pepper, deseeded and thinly sliced

250ml Hellmann’s Smokey BBQ sauce

10ml Tabasco sauce

Salt and pepper


To make the sauce, place all the ingredients except the muscovado sugar in a stainless steel pan and bring to a gentle simmer. Continue to cook at a simmer for 2 hours. Return the mixture to the pan with the muscovado sugar and cook for 30 minutes or until thickened, stirring regularly to prevent catching. Blend until smooth.

Put the cabbage, onion & red pepper into a large bowl. Mix the Hellmann’s Smokey BBQ sauce with the Tabasco sauce and pour over the vegetables. Combine thoroughly and season to taste.

Heat the pulled pork in a sauce pan with 2 tablespoons Hellmann’s Smokey BBQ sauce, place on the burger bun and top with the cheddar. Place in a heated oven until the cheese melts and finish with the slaw, mustard and mayo. Serve.

Cooking tips

Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.

Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.

When cooking meat, use high heat to develop flavour and low heat to preserve moisture.