In BBQ & Grilling, Recipes, Sandwiches & Wraps

Chef Alex’s Pulled Pork with Asian Slaw

Created by Chef Alex Pugsley
Servings 8


  • 1 ½ kg Johnston’s Bone-in Butt
  • 1 onion thickly sliced
  • kaiser buns, or buns of choice

Carolina Rub

  • ¼ cup paprika
  • 2 tbsp salt
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground black pepper
  • 2 tbsp ground cumin
  • 1 tbsp cayenne pepper

Roasting Juice

  • cup apple juice
  • cup orange juice
  • cup apple cider vinegar
  • cup cola
  • ¼ cup water

Pesto Mayo

  • cup pesto paste
  • 1 cup chipotle mayonnaise
  • ½ tsp sambal paste
  • salt to taste

Asian Slaw Mix

  • 2 cups bok choy julienned
  • ¼ cup coloured bell peppers julienned
  • ¼ cup red onions julienned
  • ¼ cup carrots julienned

Asian Thai Dressing

  • 2 tbsp soy sauce
  • cup sesame oil
  • cup brown sugar
  • ½ tsp sambal paste
  • 1 cup rice wine vinegar
  • pinch cracked salt and pepper
  • 1-2 tbsp peanut butter (optional)

BBQ Sauce

  • 1 cup onion finely chopped
  • ½ cup garlic roasted or minced
  • 1 cup brown sugar
  • 1 cup orange juice
  • 1.89-2 L tomato ketchup
  • ½ cup worcestershire sauce
  • 1 cup franks red hot (sweet chili) sauce
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 2-4 drops liquid smoke
  • 1 tsp sambal paste


  • Pre-heat oven to 500°F.
  • Combine and mix Carolina Rub ingredients. Thoroughly rub Carolina Rub Mix all over Johnston’s Bone-in Butt and refrigerate.
  • Whisk Asian Thai Dressing ingredients together and refrigerate until ready to use.
  • Whisk Pesto Mayo ingredients together and refrigerate until ready to use.
  • Prepare BBQ Sauce. Sauté onions and garlic with oil, add brown sugar and orange juice. Stir and slightly reduce liquid. Combine all other ingredients of BBQ sauce and heat to a rolling boil, stirring frequently. Reduce to simmer and let sauce thicken, stirring occasionally, for 20-25 minutes.
  • In a deep roasting pan, place onion slices on bottom of pan. Add roasting juice ingredients to pan and place rubbed Johnston’s Bone-in Butt on top. Bake in oven at 500°F for 15 minutes. Cover pan with parchment paper first and then with aluminum foil. Reduce heat to 285-300°F and continue to bake for 6-8 hours, or until meat falls off the bone and bone is easily removed. Discard bone and fat. Pull meat apart into strands and add BBQ sauce to desired consistency.
  • Lightly add Asian Thai Dressing to Asian Slaw Mix just before serving.
  • Spread Pesto Mayo on buns and assemble Johnston’s Pulled Pork Sandwich with Asian Slaw and shredded Pulled Pork.

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