Pulled Pork Chimichurri

A bold and flavour-packed pulled pork chimichurri sandwich layered with vibrant, contrasting elements. Slow-roasted pork shoulder is gently spiced and cooked until meltingly tender, then pulled into juicy strands and enriched with its own savoury juices. Nestled inside a rustic roll, it’s paired with a refreshing jalapeño and pineapple coleslaw that adds a sweet, tangy crunch. Finished with a generous drizzle of bright, herbaceous chimichurri, this sandwich delivers a perfect balance of richness, heat, and fresh, zesty flavour in every bite.
Cooking Time
180
Portions
4

Ingredients

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  •   Delifrance rustic rolls
  • g Pork shoulder
  •   tbsp smoked paprika
  •   tbsp ground cumin
  •   tsp ground coriander
  •   tsp ground cinnamon
  •   tsp mild chilli powder
  •   tsp garlic puree (or chopped)
  •   tsp sea salt
  • g Shop bought coleslaw
  •   small tin pineapple rings (drained and chopped into chunks)
  • g jalapenos (drained & diced)
  • g Fresh coriander
  • g Fresh mint
  • g Fresh parsley
  •   Garlic cloves
  • ml Olive oil
  •   Fresh red chilli
  •   Fresh green chilli
  •   lemon, juiced
  •   pinch salt

  • 1

    Step 1

    Place the pork in a deep oven proof dish
  • 2

    Step 2

    Rub the pork with the paprika, cumin, coriander, cinnamon, chilli powder, garlic & salt
  • 3

    Step 3

    Leave to marinate in the fridge for at least an hour, overnight is even better
  • 4

    Step 4

    Preheat your oven to 160c fan
  • 5

    Step 5

    Remove pork from the fridge, then add water to the dish so that it is about half an inch deep
  • 6

    Step 6

    Cover with foil and roast for 2 to 3 hours, until beautifully tender and falling apart
  • 7

    Step 7

    Using two forks, pull the pork into generous strips, stir through the pan juices and set aside to cool
  • 8

    Step 8

    Combine the coleslaw, jalapeños and pineapple in a bowl. Toss well and chill until ready to serve
  • 9

    Step 9

    Place the olive oil, garlic, fresh chillies and lemon juice in a food processor and blend until combined. Add the mint, coriander and parsley and blend until smooth and vibrant. Season to taste and keep refrigerated until needed
  • 10

    Step 10

    Lay the base of the roll on a plate
  • 11

    Step 11

    Spread a generous layer of jalapeño pineapple coleslaw
  • 12

    Step 12

    Top with pulled pork and finish with a generous drizzle of chimichurri
  • 13

    Step 13

    Place the lid on and serve

Ingredients

  • 4 Delifrance rustic rolls
  • 750 g Pork shoulder
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp mild chilli powder
  • 2 tsp garlic puree (or chopped)
  • 1 tsp sea salt
  • 500 g Shop bought coleslaw
  • 1 small tin pineapple rings (drained and chopped into chunks)
  • 200 g jalapenos (drained & diced)
  • 25 g Fresh coriander
  • 25 g Fresh mint
  • 25 g Fresh parsley
  • 4 Garlic cloves
  • 250 ml Olive oil
  • 1 Fresh red chilli
  • 1 Fresh green chilli
  • 0.5 lemon, juiced
  • 1 pinch salt