Pulled Pork Rolls with Onion Gravy
Slow cooked, shreddable pork shoulder folded through onion gravy and piled into freshly baked soft rolls.
Made with Basic bread dough and Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time5 hr 15
- LevelMedium
- Costabout £2.43 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Rub the pork with the oil, paprika and 1 teaspoon salt. Place in a roasting tin with 200 ml water, cover tightly with foil and cook for 4 hours until it shreds easily with a fork.
240 min - 2
Divide your ready made bread dough (see the base recipe) into 8 balls and shape into rolls. Place on a lined tray, cover and prove for 30 minutes. Heat the oven to 200°C (180°C fan).
30 min - 3
Bake the rolls for 18 minutes until golden and hollow sounding. Cool on a rack.
18 min - 4
Lift the pork out, discard the skin and fat, and shred the meat with two forks.
- 5
Warm 400 ml of your ready made onion gravy (see the base recipe) in a large pan, stir in the pork and heat until steaming hot all the way through.
5 min - 6
Split the rolls and fill with the pork, apple slices and red cabbage.
Tips
- Cover the tin tightly so the pork steams and stays moist.
- Shred the pork while it is still hot; it pulls apart easily.
- Fresh apple and cabbage add crunch against the rich pork.
Storing and freezing
Cool within 2 hours and keep the pork in gravy in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use bought rolls?
Yes. Eight soft shop bought rolls save about 1 hour 30. Check the label if gluten free or dairy free.
Can I cook the pork in a slow cooker?
Yes. Cook on low for 8 hours with a splash of water until it shreds easily.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
