Four Ways With Pulled Pork

Four Ways With Pulled Pork

With apologies to any vegetarians in the room, we have stumbled upon these traditional words of American kitchen wisdom: ‘There isn’t an animal on earth that isn’t made better with one-third brown sugar, one-third salt and one-third smoked paprika.’ Which neatly sums up the irresistible deliciousness of pulled pork.

This is a true barbecued classic, from a melding of Spanish flavours and Indigenous cooking techniques – pork cooked long and slow over fire until the meat is so meltingly soft it can be pulled apart with two forks. It’s a staple in America’s Carolinas, where they don’t even call it pulled pork, but simply ‘barbecue’, and serve it up with ‘pig sauce’ (the people of the Carolinas don’t waste their words where food’s concerned). 

If you were to make this for yourself, as well as 24 slightly stressful hours of prepping and cooking, there’d be serious decision-making needed… Which spices for the sweetest dry rub? Which wood for the perfect smoky flavour? Shoulder or Boston Butt for that melting porkiness? Civilisations have fallen, and MasterChef contestants wept, over such pressing matters. Fortunately, Dinner Ladies will deliver to your door a generous serving of spice-rubbed, slow-roast pulled pork in a tangy, sweet barbecue sauce.

You might love it packed into a warm milk bun with crunchy coleslaw, or in a crisp taco with shredded lettuce, pickled jalapenos and guacamole. It’s one of the most versatile dishes on our menu - with an order of our slow-roast pulled pork in home-made barbecue sauce in your freezer you've got a multitude of easy Tex-Mex dinners at the ready. Below are four of our favourites. Grab yourself an avocado and a lime, too – all taste even better with a dollop of creamy, tangy guacamole. 

The following recipes serve 4 people.


The simplest bowl of food, but what a feast for the eyes! Pulled pork with black beans, sweet corn and tomatoes over rice. Dress it up with sour cream, guacamole and chilli. 


1 small Dinner Ladies pulled pork with barbecue sauce
4 cups steamed rice
1 tin black beans, drained
1 tin sweet corn, drained
2 tomatoes, chopped
120g sour cream
Fresh coriander leaves, chopped
Fresh red chilli, chopped
1 lime, quartered


Heat up the pulled pork as per the label instructions and serve over steamed rice.
Scatter with black beans, corn and tomato and top with dollops of sour cream and guacamole.
Add fresh chopped coriander and chilli and finish with a squeeze of lime.


A little bit Tex-Mex, a little bit 1970s retro – old-style baked potatoes stuffed with pulled pork, grated cheddar and chopped green chilli. Top with guac, sour cream, coriander and lime.


4 large brushed potatoes, approximately 220g each (Desiree or Sebago)
Olive oil
1 small Dinner Ladies pulled pork with barbecue sauce
½ cup sour cream
80g grated cheddar cheese
Pickled jalapenos or 1 chopped green chilli
Fresh coriander leaves
1 lime, quartered


Rub the potatoes with olive oil and sea salt and bake in a 200°C oven for 60–90 minutes, until soft. (For quicker cooking, prick the potatoes all over and microwave for 10 minutes or until softening. Then bake in the oven for 25-30 minutes until the skin is crispy and the potato soft.)
Heat up the pulled pork according to the label.
Cut a cross in the top of each potato and squeeze to open.
Top the potato with guacamole, sour cream, pulled pork, cheddar and pickled jalapeno, Garnish with fresh coriander and lime juice.


Equally perfect with Friday night drinks or as a family TV supper. Any dish that combines pulled pork, corn chips and melted cheese will always be a hit in our kitchen. 

Serves 2 as main or 4 as a snack!


200g plain corn chips
200g grated cheddar cheese
1/2 cup canned black beans
1/2 cup canned sweet corn
1 small Dinner Ladies pulled pork with barbecue sauce
Guacamole, sour cream, pickled jalapeno peppers and fresh coriander leaves


Scatter the corn chips in a baking tray or large ovenproof dish. Top with cheddar, black beans, corn and pulled pork.

Cook in a 200°C oven for approximately 20 minutes until the nachos are heated through and the cheese is melted and bubbling.
Serve with guacamole, sour cream, pickled jalapeno and fresh coriander.


Fill soft tortillas with pulled pork, black beans, sweet corn, sour cream and pickled jalapeños. Toast in a sandwich press while you mix up a jug of margaritas.


8 soft tortillas (we used 6 inch wide)
120g sour cream
1 small Dinner Ladies pulled pork with barbecue sauce
200g grated cheddar cheese
1 tin black beans
1 tin sweet corn
Pickled jalapeno or chopped green chillies


Spread each tortilla with sour cream. Top with pulled pork, cheese, beans, corn and chilli.
Fold the tortillas over and toast in a sandwich press or cook over low–medium heat in a frying pan.
Serve with guacamole.

You’ll have noticed we recommend guacamole with all these dishes – so here’s our favourite guac recipe.


1 ripe avocado, mashed
1 garlic clove, crushed
Juice of 1/2 lime

Stir together the avocado, garlic and lime juice. Add sea salt and freshly ground black pepper to taste.

Order our pulled pork with barbecue sauce here.

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