Pulled pork braai panini with coleslaw

Embrace the Ultimate Braai Fusion with our Pulled Pork Braai Panini. Smoky, tender pulled pork meets toasted bread on the braai grid. A delightful harmony of flavours and textures that takes your braai experience to new heights. Indulge in this irresistible combination, where the South African braai tradition meets the beloved panini sandwich.

Pulled pork braai panini


Pulled Pork
  • 2 kg boneless pork shoulder
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 3-4 red chillies, finely chopped (adjust according to your spice preference)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1 bottle Savannah Dry
  • Salt and pepper to taste
Braai Panini
  • Pulled pork (prepared using the previous recipe)
  • Sliced bread of your choice (panini, ciabatta, sourdough, or a crusty baguette are good options)
  • Butter or olive oil for spreading on the bread
  • Shredded coleslaw mix
  • Good quality mayonnaise
  • Apple cider vinegar
  • Honey


Pulled Pork

Combine the chopped onion, minced garlic, red chillies, ground cumin, dried oregano, smoked paprika, brown sugar, lime juice, salt, and pepper in a bowl. Mix well to create a marinade.

Place the pork shoulder in a large zip-top bag or a container and pour the marinade over it. Massage the marinade into the meat, ensuring it is well coated. Seal the bag or cover the container and refrigerate for at least 4 hours or overnight for best results.

Preheat your oven to 150°C (300°F).

Transfer the marinated pork shoulder to a roasting pan or a Dutch oven. Pour the cider into the pan.

Cover the pan with foil or place the lid on the Dutch oven to create a tight seal.

Slow roast the pork in the oven for approximately 4-5 hours or until the meat is tender and quickly shreds with a fork.

Once cooked, remove the pork from the oven and let it cool slightly. Use two forks to shred the meat, discarding any excess fat.

Return the shredded pork to the pan and mix it with the juices to ensure it stays moist and flavorful.


Braai Panini

Let the fire burn until your coals are at medium heat.

Take two slices of your bread and spread the outside with butter or olive oil. Place a generous portion of the pulled pork on the unbuttered side.

Add a layer of sliced cheese on top of the pulled pork. Top with the second slice of bread, ensuring the buttered side faces outward.

Use a grill (griddle grid) to squeeze the bread tight. Place your grill grid over the medium coals, turning frequently, until the bread turns golden brown and the cheese has melted.

Keep an eye on the sandwich as it cooks to prevent burning.

Once grilled, remove the sandwich from the braai grid and let it cool for a minute or two.

Serve the tantalising pulled pork braai panini as a delightful snack or a hearty meal alongside your favourite sides; we suggest coleslaw.



Whisk it up:
Mix the mayonnaise, apple cider vinegar, and honey in a small bowl. Add a pinch of salt if desired.

Dress the cabbage:
Place the shredded coleslaw mix in a large bowl. Pour the dressing over it.

Mix it well:
Toss everything together until it’s evenly coated. Enjoy that crispiness immediately, or chill in the fridge for 10 minutes for a slightly tender texture. It’s that simple!