Slow Cooked Paprika Pulled Pork & Kaleslaw Sandwiches

Slow-Cooked Paprika Pulled Pork & Kaleslaw Sandwiches Recipe

If you’re eating lunch at home or you have access to a sandwich press or grill, place this deliciously tender pulled pork sandwich in the appliance and heat all the way through, adding fresh avocado after its been heated.

Serves: 8


Slow-Cooked Paprika Pulled Pork & Kaleslaw Sandwiches Recipe

By: Lee Holmes

Loaded with slow-cooked pulled pork and crunchy kaleslaw, this delicious sandwich is the ultimate at-home lunch or dinner dish.


Prep time

Cook time



  • Pulled Pork
  • 1 large free-range pork shoulder off the bone
  • 1½ tsp sea salt
  • 1 tbsp olive oil
  • 250mL apple-cider vinegar
  • Dry rub
  • 2 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 dried chilli or 2 tsp dried chilli flakes
  • 2 garlic cloves
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp smoked paprika
  • 3 tbsp rice malt syrup
  • Apple kaleslaw
  • 4 cups thinly sliced Tuscan kale
    2 apples (red or green), sliced into very
thin wedges
    ½ cabbage, thinly sliced
    1 red capsicum, seeds
removed, thinly sliced
    1 small carrot, grated
    Parsley, to serve
  • Creamy Sesame Dressing
  • ¾ cup raw cashews
    ¼ cup sesame seeds
    1 tbsp freshly squeezed lemon juice
    2½ tbsp apple-cider vinegar
    ¼ tsp sea salt
    2 tbsp sugar-free mustard
  • Sandwiches
  • 16 thin slices bread of choice
    2 avocadoes
    Sea salt & pepper, to taste


  • Preheat. Oven to 220°C. Remove skin from pork by running a knife underneath and set aside rind for crackling.
  • In a mortar and pestle, pound dry rub ingredients apart from rice malt syrup to release flavours.
Place dry rub ingredients together in a bowl, add rice malt syrup and combine.
  • Sprinkle pork with salt, then add olive
oil and place in flame-proof casserole dish over a high heat to brown off both sides.
  • Remove from heat and let cool, then work dry rub into the pork, ensuring you are pushing it into all the creases.
  • Drain excess fat from pan and pour apple-cider vinegar over the top.
Place pan in oven for 20 mins then reduce heat to 140°C and roast for 4 hours until pork is tender and can be pulled apart easily. Top up with apple-cider vinegar periodically if needed.
  • Remove from oven and using two forks, pull pork apart to shred it.
  • While the pork is cooking, make the kaleslaw. Place all the creamy dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.
  • Place the slaw ingredients in a bowl, stir through the dressing and serve.
  • To make sandwiches, lay 8 pieces of loaf on your bench top and spread ¼ of the avocado across each.
  • Add pork and kaleslaw evenly across each piece, season with salt and pepper and cover with second loaf piece.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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