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Photo of Pulled pork rolls with coleslaw and avocado by WW

Pulled pork rolls with coleslaw and avocado

Total Time
2 hr 30 min
20 min
2 hr 10 min
Even the fussiest gourmet connoisseur will be begging you for this pork recipe.


Olive oil

1 tbs

Pork leg steak, raw

390 g, (buy 600g), fat trimmed, cut into 4cm pieces

Brown onion

1 medium, chopped


2 clove(s), finely chopped

Canned diced tomatoes

400 g

Tomato sauce (ketchup)

2 tbs


1 tbs, (apple cider)

Dried oregano

1 tsp

Dried chilli flakes

2 g

Green cabbage

¼ half, thinly shredded


2 medium, coarsely grated

Red onion

medium, thinly sliced

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (120g)

Wholemeal bread roll

4 medium, halved horizontally


½ medium, mashed


  1. Heat half the oil in a 20cm-base saucepan over medium-high heat. Add pork and cook, stirring, for 3–4 minutes or until browned all over. Transfer to a large plate.
  2. Heat remaining oil in same pan. Add brown onion and garlic and cook, stirring, for 2–3 minutes or until softened. Add tomatoes, tomato sauce, vinegar, oregano, chilli and pork plus any juices, stirring to combine. Season with salt and freshly ground black pepper and bring to the boil. Reduce heat to low and simmer, uncovered, for 1 hour. Cover and simmer for another hour or until pork is tender and falling apart easily. Use forks to shred pork, then cover to keep warm.
  3. Meanwhile, combine cabbage, carrots, red onion and yoghurt in a large bowl and season with salt and freshly ground black pepper. Spread roll bases with avocado. Top with warm pork mixture and coleslaw, then sandwich with roll tops. Serve.


TIP: Make these rolls child-friendly by omitting the dried chilli.