Yvonne Cobb's pulled pork sliders

Pulled pork and apple slaw on brioche buns

Cook along with Yvonne

2nd November 2026

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On Monday 2nd November, Yvonne Cobb joined us in the Morning Live studio to make sticky pulled pork sliders with seasonal apple slaw.

It's the perfect dish to impress your friends and packed full of autumnal flavours for maximum impact with minimal effort.

Makes: 12 mini sliders OR four larger buns

Preparation: 20 minutes

Cooking: 4–5 hours in the oven (or slow cooker)

INGREDIENTS:

For the pulled pork:

  • 1.2–1.5kg boneless pork shoulder

  • 2 tbsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp chilli powder

  • 2 tbsp brown sugar

  • 1 tsp salt

  • Black pepper

  • 150ml BBQ sauce

  • 150ml apple juice

  • 1 tbsp Worcestershire sauce

  • 1 tbsp cider vinegar

For the apple slaw:

  • ¼ white cabbage, finely shredded

  • 1 carrot, grated

  • 1 crisp apple, cut into matchsticks

  • 3 tbsp mayonnaise

  • 1 tbsp cider vinegar

  • 1 tsp honey

  • Salt and pepper

METHOD:

  1. Mix the paprika, cumin, garlic, onion powder, brown sugar, salt and pepper.

  2. Rub the mixture all over the pork shoulder.

  3. Place in a roasting dish. Add apple juice, Worcestershire sauce and cider vinegar around the meat.

  4. Cover tightly with foil and roast at 150°C fan for approximately 4–5 hours, until fork-tender and easy to shred. Check it has reached a safe temperature.

  5. Remove the pork and shred using two forks.

  6. Mix the shredded pork with the cooking juices and BBQ sauce.

  7. Make the slaw: Mix the cabbage, carrot and apple. Stir together mayonnaise, cider vinegar and honey, then combine. Season to taste.

  8. Assemble: Lightly toast the brioche buns, pile on generous amounts of pulled pork, add apple slaw, pickles and an extra drizzle of BBQ sauce.

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