A Recipe for Summer – Pulled Pork on Ciabatta

Summer is here and the festive season is nearly upon us. For a lot of us that means that entertaining and socializing kicks up a notch. Naturally, with entertaining comes cooking and catering which can sometimes be a bit stressful.

To help with some inspiration of what to serve your guests for lunch this summer we asked our Executive Chef at Southern Sun Newlands in Cape Town, Alex Macfarlane, what his suggestion would be…

“Pulled Pork on ciabatta with pawpaw and pineapple salsa” was his answer, and believe me, it is every bit as delicious as it sounds!

Happy cooking and entertaining.

For the pulled Pork:



2kg +/- pork shoulder

75ml olive oil

15grm paprika

15grm mustard powder

2 medium chilies (chopped)

45grm brown sugar



2 onions (peeled and sliced)

2 carrots (peeled and sliced)

1 bulb garlic (cut in half)

Thumb size piece of ginger (peeled and chopped)

1 bay leaf

2 tins ginger ale


Preheat the oven to 160°C.

Score the pork skin +/- 1cm deep.

Mix the olive oil, paprika, mustard powder, salt, pepper, chilies and sugar together and rub over the pork.

Place the sliced onions, carrots, ginger and garlic into a baking tray and put the pork shoulder onto the  vegetable mix – skin side up. Pour the ginger ale into the dish and wrap with foil. Bake for approximately 4 hours, opening occasionally to baste the meat with the juices.

After 4 hours reduce the temperature to 150°C and return the pork to the oven. Continue to roast uncovered for 2 hours.

Remove from the oven and shred the meat using 2 forks.

For the Salsa:



1 fist size pawpaw

1 pineapple

½ red onion

1 small red chili

2 tbsp chopped fresh coriander

30ml white vinegar

Sugar to taste

Peel, de-seed and chop the pawpaw. Peel and chop the pineapple. Finely dice the red onion, and deseed and finely slice the red chili. Mix together in a mixing bowl. Add the coriander, some of the vinegar and  little sugar to balance the bitterness of the vinegar.

To serve:


Reheat the pulled pork in a pan with some BBQ sauce.

Serve on a ciabatta roll and top with a generous serving of the Salsa.

Serve with chips and a side salad.

Visit www.tsogosun.com to find more information.