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This is really 2 recipes in 1 shot - slow cooked pulled pork AND a homemade BBQ sauce. Each step or process is quite simple and straight forward – it just takes a bit of planning.  And it’s sooooo worth it!!

PREP TIME:  35 min (10 for the sauce, 25 for the meatballs) 



Wonderbag Method 40 min

Conventional Method 4 hours


SERVES:  8 (makes about 50 meatballs)



  • 2.5 kg pork shoulder (or neck, see cooks tip if using neck)

  • Salt and pepper

  • 6 cloves garlic, minced

  • 2 Tbsp smoked paprika

  • 1 Tbsp cumin

  • 1 tsp chili powder

  • 1 tsp cayenne

  • 2 Tbsp dijon mustard

  • 2 Tbsp (25 g) palm sugar

  • 2 Tbsp dried parsley

  • ½ cup sunflower oil

  • ½ cup water



  • 3 Tbsp olive oil

  • ¼ cup apple cider vinegar

  • 3 yellow onions, diced

  • 3 red bell peppers, diced

  • 6 cloves garlic, minced

  • 1x 400 can diced tomatoes (blokjes)

  • 1x 140g can tomato paste (puree)

  • 1 tsp salt

  • ½ cup




Prep the Sauce First

1)  Heat a 5 quart (5.5 litre) pot on medium-high.  Add olive oil and onions, and sauté for 10 minutes, stirring frequently.


2)  Add the carrot and cook for 5 minutes.  Mix in the garlic and basil and cook for 30 seconds.


3) Add the diced tomatoes, tomato paste, salt and water, and bring to a boil.  Reduce heat to medium-low and simmer, covered, for 25-30 minutes, while you make your meatballs.


Move on to the Meatballs

4)  Using a fork, whisk together eggs and milk.  Add the rest of the ingredients except for the meat, and mix well to ensure the seasoning will be evenly distributed when you add the meat.


5)  Still using a fork, fold in the ground beef and pork and mix well.


6)  Using your hands, shape into 1½ inch (3½ cm) meatballs, and place on a lightly greased cookie sheet(s) or baking tray.


7)  Set your oven broiler/grill to high, and position the top rack so that the meatballs will be about 3 to 4 inches (10cm) from the heat source. Cook the meatballs for 3-4 minutes to set the structure of the meatballs.


8)  Gently fold the lightly grilled meatballs into the simmering sauce, cover and simmer another 10 minutes.


9)  Seal your lidded pot in the Wonderbag and leave it to cook for 6-7 hours (best to leave it  all day, the flavours become richer the longer you leave it).



No Wonderbag?


1-7) Follow steps 1-7 above


8)  Gently fold the lightly grilled meatballs into the simmering sauce, cover and simmer another for 4+ hours, stirring every 20 minutes



Recipe & Photo Credit:  Cathy Menees


Salt and pepper to taste, serve over pasta (above), make meatball subs (below), or simply in a bowl with toothpicks as a party snack (top photo).


Topping it with fresh basil leaves and shredded parmesan adds beauty and flavor!



TIMING:  Get your sauce going first so that it’s warmed and ready for you to add the meatballs.


INGREDIENTS:  Try to find a good brand of diced tomatoes that doesn’t add sugar and salt to maintain the nutritious aspect of this dish, and control your own flavor.  For the meatballs, I use a blend of ground beef and pork as adds more depth of flavor, but you can of course use 100% of either one.


KITCHEN BUDDIES:  The Wonderbag is a superstar here.  We all know that a tomato-based sauce gets better with time, so just leave it in the bag all day and go do something else!!


Chickpea and Quinoa Tabbouleh
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