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Sticky and sweet slow roasted pork shoulder makes a delicious filling in our Rebel bagels! Paired with crisp slaw and tangy pickles, it’s a match made in heaven.


4 Rebel Bakehouse Brioche Style Bagels

2 cups cabbage slaw
½ cup crinkle cut pickles
½ cup pickled pink onions
For the sticky pulled pork:
1kg boneless pork shoulder
4 tbsp brown sugar
1 tbsp smoked paprika
2 cloves garlic, crushed
1/3 cup apple cider vinegar
¾ cup BBQ sauce
¼ cup soy sauce

Makes 4 bagels
Takes 8 hours 30 minutes to prep


To make the pulled pork, remove and discard the pork skin. Season the pork generously with salt and pepper, then rub in the brown sugar, paprika and crushed garlic. Place in a slow cooker and pour over the apple cider vinegar. Slow cook on low for 8 hours until the meat is completely tender. Alternatively cook in the oven covered at 160°C for 5 – 6 hours.

When the pork is ready, pour off the cooking liquid into a small saucepan and add the BBQ sauce and soy sauce. Simmer for about 10 minutes until thickened.

Shred the pork with 2 forks, then mix through the BBQ sauce.

Lightly toast the brioche bagels, then pile on the sticky BBQ pulled pork. Top with a handful of slaw, a few pickles and sprinkle of pink pickled onions.

Serve and enjoy!