Pulled Pork Rolls
Succulent pulled pork wrapped up in crispy filo pastry. These Pulled Pork Rolls make a tasty change from sausage rolls and they’re slimming friendly too!
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NutritionPer Serving
- Calories89
- Carbs6.9g
- Protein9.8g
- Fat2.3g
- Saturates0.7g
- Sugars2.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
As snacks go, it’s hard to beat a sausage roll, but we might just have done it with these Pulled Pork Rolls! We’ve wrapped juicy BBQ seasoned pulled pork in crispy filo pastry and baked it in the oven until golden and delicious.
The filo is the key to keeping this recipe slimming friendly. Much lighter than the buttery shortcrust pastry that you would usually find in a sausage roll, filo pastry is lower in calories but still so tasty.
This is the ideal dish to make if you have pulled pork leftover from the day before. Don’t worry though – we’ve included a recipe for making the pulled pork below, so you can make these even if you don’t have any leftovers to hand.
We love to eat these while they’re still warm from the oven. They’re SO good dipped into some BBQ sauce or ketchup!
What diets are these Pulled Pork Rolls suitable for?
These Pulled Pork Rolls are dairy free. They can be enjoyed on a gluten free diet, as long as you substitute the filo pastry for suitable alternatives. We’d suggest using a gluten free, ready-made puff pastry or gluten free tortilla wraps.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Pulled Pork Rolls?
Nope! We’ve only used ingredients that are easy to find in the supermarket. You will need some BBQ seasoning if you’re making the pulled pork from scratch – there are several available in the supermarkets. The one we’ve used is the Schwartz Classic BBQ seasoning.
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How many calories are in these Pulled Pork Rolls?
There are 89 calories per portion in this Pulled Pork Rolls recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 160 ºC. Trim all visible fat off the pork joint and discard. Place the pork in a medium roasting tin.
Step 2
In a small bowl, mix together the BBQ seasoning, honey, mustard, tomato puree and season with salt and black pepper.
Step 3
Pour the marinade over the pork joint and rub it all over. Cover tightly with foil and place in the preheated oven for 3.5 – 4 hours. Baste the joint occasionally with the juices in the roasting tin and re-cover tightly with foil.
Step 4
After about 3 hours, add 100 ml water and stir into the sticky residue in the roasting tin. Roughly break up the pork using two forks and stir into the sticky sauce.
Step 5
Re-cover tightly with foil and return to the oven for approximately 30 minutes – 1 hour. Check frequently that the mixture isn’t drying out. If it is, stir in a little more water, until you have a moist, sticky mixture. The aim is to make a mixture where any excess liquid has reduced and the mixture is sticky and the pork is tender.
Step 6
Break up the pork mixture using two forks, until it’s finely shredded. If your pork isn’t tender and shredding well, re-cover and continue cooking, adding a little more water as needed, until it is tender and will shred easily. Timings and the amount of water needed may vary slightly depending how much lean pork you started with after removing the fat, as this can vary from joint to joint. Be prepared to check on the pork frequently to stop it drying out and keep it moist by adding water if you think it needs it.
Step 7
When you have a tender, shredded, sticky mixture, leave it to cool quickly. Increase the oven temperature to 180 ºC. Line two baking trays with non-stick baking paper.
Step 8
To assemble the rolls: Take 3 single sheets of filo pastry, 30 x 26 cm each, and place one on top of the other.
Step 9
Cut the 3 layered sheet in half lengthways to make 2 rectangles. Using a third of the pork mixture, divide between the 2 rectangles, placing lengthways down the centre of each.
Step 10
Brush some beaten egg down one long side of each rectangle.
Roll up tightly to make 2 long rolls, finishing with the seam underneath.
Step 11
Using a large, serrated knife (such as a bread knife), carefully cut each roll into 4 to make a total of 8 rolls.
Step 12
Repeat this process twice more with the remaining filo sheets and pork mixture, until you have made 24 Pulled Pork Rolls.
Step 13
Transfer the Pulled Pork Rolls onto the 2 lined baking trays, placing seam side down. You may find using a palette knife or fish slice helps you pick them up.
Step 14
Brush all over with the remaining beaten egg and sprinkle with a few sesame seeds.
Step 15
Bake in the preheated oven for 8 – 10 minutes until crisp and light golden brown. Serve hot or cold with BBQ sauce, tomato ketchup or other accompaniments of your choice.
What could I serve with these Pulled Pork Rolls?
These are delicious on their own, fresh out of the oven. If you want to, you could also serve alongside any of the following:
How do you know when these Pulled Pork Rolls are cooked?
You should cook the Pulled Pork until the meat easily falls apart and the sauce has become thick and sticky. This will take between 3.5 and 4 hours.
Once you have assembled the Pull Pork Rolls, cook them in the oven until they are crispy and golden brown. This should take about 8-10 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Pulled Pork Rolls in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers Pulled Pork Rolls can be kept in the fridge for 1 or 2 days.
Can I freeze Pulled Pork Rolls?
Yes you can! This recipe can be frozen if you assemble the rolls and freeze them before cooking. Just remember to:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Pulled Pork Rolls?
From chilled: Preheat the oven to 180 ºC and cook the Pulled Pork Rolls for 8-10 minutes until they are piping hot all the way through.
From frozen: Allow to defrost in the refrigerator overnight and then cook according to the instructions above.
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Pulled Pork Rolls
Succulent pulled pork wrapped up in crispy filo pastry. These Pulled Pork Rolls make a tasty change from sausage rolls and they’re slimming friendly too!
-
Prep Time
30 MINS
-
Cook Time
4 HR
- KCals 89
- Carbs 6.9G
Instructions
- Pre-heat the oven to 160 ºC. Trim all visible fat off the pork joint and discard. Place the pork in a medium roasting tin.
- In a small bowl, mix together the BBQ seasoning, honey, mustard, tomato puree and season with salt and black pepper.
- Pour the marinade over the pork joint and rub it all over. Cover tightly with foil and place in the preheated oven for 3.5 - 4 hours. Baste the joint occasionally with the juices in the roasting tin and re-cover tightly with foil.
- After about 3 hours, add 100 ml water and stir into the sticky residue in the roasting tin. Roughly break up the pork using two forks and stir into the sticky sauce.
- Re-cover tightly with foil and return to the oven for approximately 30 minutes - 1 hour. Check frequently that the mixture isn't drying out. If it is, stir in a little more water, until you have a moist, sticky mixture. The aim is to make a mixture where any excess liquid has reduced and the mixture is sticky and the pork is tender.
- Break up the pork mixture using two forks, until it’s finely shredded. If your pork isn't tender and shredding well, re-cover and continue cooking, adding a little more water as needed, until it is tender and will shred easily. Timings and the amount of water needed may vary slightly depending how much lean pork you started with after removing the fat, as this can vary from joint to joint. Be prepared to check on the pork frequently to stop it drying out and keep it moist by adding water if you think it needs it.
- When you have a tender, shredded, sticky mixture, leave it to cool quickly. Increase the oven temperature to 180 ºC. Line two baking trays with non-stick baking paper.
- To assemble the rolls: Take 3 single sheets of filo pastry, 30 x 26 cm each, and place one on top of the other.
- Cut the 3 layered sheet in half lengthways to make 2 rectangles. Using a third of the pork mixture, divide between the 2 rectangles, placing lengthways down the centre of each.
- Brush some beaten egg down one long side of each rectangle. Roll up tightly to make 2 long rolls, finishing with the seam underneath.
- Using a large, serrated knife (such as a bread knife), carefully cut each roll into 4 to make a total of 8 rolls.
- Repeat this process twice more with the remaining filo sheets and pork mixture, until you have made 24 Pulled Pork Rolls.
- Transfer the Pulled Pork Rolls onto the 2 lined baking trays, placing seam side down. You may find using a palette knife or fish slice helps you pick them up.
- Brush all over with the remaining beaten egg and sprinkle with a few sesame seeds.
- Bake in the preheated oven for 8 - 10 minutes until crisp and light golden brown. Serve hot or cold with BBQ sauce, tomato ketchup or other accompaniments of your choice.
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Recipe notes
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4 comments
See what others have to say
DawnFriday 13th January 2023
Can this pulled pork recipe be cooked in a slow cooker?
HollyMonday 16th January 2023
Hey Dawn, yes you can cook the pork in a slow cooker we have a handy conversion guide HERE to help!
Cath JonesSunday 29th May 2022
My sauce isn’t going sticky, it’s just very watery. I haven’t added the water yet. Will it turn sticky in the next hour of it being in the oven or have a done something wrong?
SharonMonday 30th May 2022
Hi Cath, you need to roast the marinaded pork for about 3 hours before the marinade and meat juices form a sticky residue. At this point you add the water and stir it in to make a sticky sauce and then continue with the recipe.Hope that helps!
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