Pulled Pork Baguette with Celeriac Remoulade

Pulled Pork Baguette with Celeriac RemouladeHarry Weir

Thought you were done with pulled pork? This gorgeous lunchtime pulled pork baguette with celeriac remoulade will change your mind.

Pulled pork is a great way of using tougher cuts of meat like shoulder and shank. Always pull your pork with two forks while hot and we like to add the sauce while the meat is still hot, as it absorbs all the flavour better. Get good quality French baguettes if possible – the bread makes all the difference. 

Serves 6


  • 3kg pork shoulder
  • 500g celeriac
  • 1 apple
  • 180g crème fraîche
  • 1 tablespoon grain mustard
  • 6 baguettes
  • 100g rocket
  • 1 tablespoon David Llewellyn’s balsamic apple cider vinegar
  • 2 tablespoons olive oil

For the barbecue sauce

  • 200ml David Llewellyn’s balsamic apple cider vinegar
  • 100g brown sugar
  • 30g Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 t easpoon cayenne
  • 300g ketchup
  • 25g Worcestershire sauce
  • 125g honey
  • 2 tablespoons rum
  • 80g hot chilli sauce


  1. Place the shoulder in a roasting pan and add a little stock or water, cover with foil and slowly roast in a preheated oven for six hours at 120ºC/gas mark 1/2.
  2. Peel and grate the celeriac and apple, add in the crème fraîche and mustard and season.
  3. For the barbecue sauce, place all ingredients into a pot and bring to a boil and cook for a couple of minutes.
  4. When the pork is cooked use two forks to pull it apart, add the barbecue sauce and season.
  5. To assemble, cut open the baguettes and fill with the pork, top with the remoulade and finish with rocket leaves dressed in the vinegar and oil.

Tip: This is delicious eaten cold.