In Recipes, Roasts, Sandwiches & Wraps

Pulled Pork on a Bun

Servings 6


  • 2 lbs Johnston’s Pork Shoulder Blade Roast
  • 2 tbsp fresh garlic chopped
  • 1 tsp cracked black peppercorns
  • 1 tbsp dried thyme
  • 1 tbsp dijon mustard
  • 1 cup sweet fruit wine (or Apple Juice)
  • 1 cup prepared BBQ sauce
  • 6 kaiser or egg buns


  • Mix together garlic, peppercorns, thyme, and mustard to form a paste; run into the pork shoulder and place it in a roasting pan or slow cooker.
  • In a separate bowl, mix wine (or juice) and BBQ sauce together; pour it over the pork. Cover roasting pan with a lid or aluminum foil (or if using slow cooker, cover with lid).
  • For oven, preheat to 350°F (180°C) and cook the pork for 30 minutes; then lower the temperature to 200°F (100°C) and keep cooking for 4 - 5 hours. Pork is done when very tender but not falling apart.
  • Remove pork from oven and set aside to cool.
  • Place the remaining liquid from the roasting pan/slow cooker into a small saucepan and heat on stovetop until it thickens into a glaze.
  • Using two forks shred the pork and place it back into the roasting pan/slow cooker. Stir in the glaze; heating to desire temperature.
  • Serve pulled pork on buns, with coleslaw on the side.

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