Southern style pork rolls with sauerkraut

by Ed Halmagyi


  • 2 Tbsp smoked paprika
  • 1½ Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 Tbsp chilli powder
  • 1 Tbsp ground black pepper
  • 1 Tbsp dried oregano
  • 2 tsp ground coriander seed
  • 1 tsp ground cloves
  • ⅔ cup fine salt
  • 1 cup brown sugar
  • 4 dried bay leaves
  • 1 pork shoulder (approx. 1.3kg), skin removed
  • bread rolls, sauerkraut, pickles and Wild Man Sauce, to serve


1 Preheat oven to 110°C. Combine the spices in a small bowl with 1 ½ Tbsp salt and half the sugar to make a dry rub. Mix the remaining salt, sugar and bay leaves in a large bowl with ¼ cup of the dry rub and 1½ L cold water. Place the pork in a large ziplock bag with the liquid, seal well and refrigerate overnight.
2 Drain the pork and pat dry with kitchen paper. Massage the remaining dry rub into the surface, then arrange in a roasting pan and bake for 6-7 hours, until the internal temperature reaches 105°C.
3 Remove the meat from the oven and cover with a tea towel. Set aside for 15 minutes to rest, then shred with forks. Serve on bread rolls with warmed sauerkraut, pickles and your Wild Man barbecue sauce.

COOK’S NOTES: For this recipe you are best to use a meat thermometer, but it can be just as simple to keep cooking until the meat shreds easily.