For the Pulled Pork:

For red cabbage slaw:

To assemble and finish:

  • Gouda cheese 150.0 g
  • Brioche Bun 10.0 pc

Using KNORR Professional Barbecue Sauce gives the perfect flavour to complete this Grilled Pulled Pork brioche roll with gouda and red cabbage slaw.



  1. For the Pulled Pork:

    • Rub the Pork Belly with the paprika.
    • Whisk KNORR Chicken Paste Bouillon into boiling water.
    • In a deep gastro tray add pork, chicken bouillon and crushed garlic.
    • Cover with baking parchment, foil and place in oven for 4 hours at 150c till the meat is falling apart.
    • Leave to cool slightly before pulling pork.
    • Combine with a little juices from gastro tray.
    • Fold through KNORRBarbecue Sauce.
  2. For red cabbage slaw:

    • Finely slice red cabbage, red onion, spring onion.
    • Julienne carrots on a mandolin.
    • Mix with HELLMANN's Real Mayonnaise.
  3. To assemble and finish:

    • Slice and toast Brioche rolls on solid top.
    • On base layer red cabbage slaw, Pulled Pork, sliced gouda.
    • Add bun top and toast with sandwich press.
    • Serve with a portion of fries.