Pulled Pork, Fennel Coleslaw and Pineapple and Sriracha BBQ Sauce

10 Jun 2022

pulled pork buns

6 Hours 30 Minutes | easy | Serves 8

Pulled pork is a BBQ classic, and it’s incredibly easy to make – the ingredient you will use the most of is: time. While the pork will be cooked after a couple of hours, it takes much longer for the connective tissues within this cut to break down, which is why you need to continue cooking the pork to a much higher temperature. Using the Outback probe thermometer ensures you know exactly when you’ve reached this point. We serve it with a fresh, crunchy fennel coleslaw and a pineapple and Sriracha BBQ sauce.


  • 1 deboned pork shoulder weighing approximately 2.5kg
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sea salt
  • 1 tablespoon sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon English mustard powder
  • Buns, to serve
  • 1 bulb fennel, trimmed
  • 3 spring onions, finely sliced
  • 1 stalk celery, finely sliced
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Pinch chilli flakes
  • 1 teaspoon honey
  • 200ml pineapple juice
  • 100g sugar
  • 50g sriracha
  • 30g ketchup
  • ½ teaspoon garlic powder
  • 3 tablespoons cider vinegar
  • 1 teaspon sea salt
  • 1 teaspoon cornflour mixed with 1 teaspoon water




Combine the dried spices, sea salt and sugar in a bowl and mix well. Rub the spice mixture all over the pork. Place the pork in the roasting tin on a rack, and add a mug of water. Insert the meat thermometer into the thickest part of the pork shoulder.

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Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to low. You’re looking for a temperature around 150C.

Close the lid and cook for 6 hours, or until the meat thermometer indicates the meat is cooked at 93C. The meat should be falling apart at this point. Ensure you top up the water periodically.

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Make the coleslaw

To make the coleslaw, combine the fennel, white cabbage, and spring onions. Combine the lime juice, honey, chilli flakes and olive oil in a clean lidded jar or bowl and shake or whisk to combine. Toss with the coleslaw.

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Make the BBQ sauce

To make the BBQ sauce, simmer everything except the cornflour for 10 minutes, then add the cornflour mixture, to thicken. Allow to cool.

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Once the pork has reached temperature

Once the pork has reached temperature, remove from the BBQ and allow to rest for 30 minutes covered in foil.

Once the pork has rested, pull it apart using forks or other utensils. Discard any very large pieces of fat and mix it together with the cooking juices.

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Serve the pork with the toasted buns, coleslaw and BBQ sauce.


Pulled pork is a classic dish that every BBQ enthusiast should master! It takes time but the results are worth it. Make sure to always serve it with a tangy BBQ sauce that can be mixed through the meat.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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