Recipes
Pulled Bacon Hock Sandwich with Pineapple Slaw
Smoky, tender, and just the right amount of sweet — this Pulled Bacon Hock Sandwich is comfort food with a tropical twist. Slow-cooked bacon hock is pulled apart and piled high in a soft bun, topped with a bright, crunchy pineapple slaw that cuts through the richness perfectly. Every bite balances savoury, sweet, and tangy flavours — a little Kiwi flair on a classic BBQ favourite. Ideal for weekend lunches, easy entertaining, or when you’re craving something hearty and full of flavour.
Prep Time:
20 mins
Cook Time:
8 hours
Servings:
8 rolls
Ingredients
Pulled Bacon Hock:
- 1kg bacon hock
- ½ onion, quartered
- 1 small bunch parsley, stalks and leaves
- 1 bay leaf
- 2 sprigs of thyme
- ½ tsp black pepper corns
- ½ litre dry apple cider or 250ml apple juice
- 8 bread rolls of your choice
Pineapple Slaw
- 500g bag coleslaw mix or your favourite cabbage
- 1 cup diced fresh pineapple
- ½ red bell pepper, seeded, diced
- 4 green onions, green part only, thinly sliced
- 1 small jalapeño, seeded and diced (optional for spice)
- 1 bunch coriander, stems removed, diced (optional)
- juice and zest of 1 large juicy limes
- kosher salt and black pepper (to taste)
Cooking Instructions
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