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Spicy pulled pork rolls with coleslaw and barbecue sauce recipe

  • 6servings

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg pork shoulder

  2. 6 white rolls or hamburger buns, halved

  3. Dry rub

  4. 1 tbsp smoked paprika

  5. 1 1/2 tsp garlic powder

  6. 1 1/2 tsp brown sugar

  7. 1 1/2 tsp mustard powder

  8. 1 1/2 tsp dried oregano

  9. 1 tsp salt

  10. tsp celery salt

  11. Barbecue sauce

  12. 125 g French mustard

  13. 80 ml (1/3 cup) beer

  14. 2 tbsp cider vinegar

  15. 3 tsp brown sugar

  16. 3 tsp tomato paste

  17. 1 tsp Worcestershire sauce

  18. tsp cayenne

  19. tsp cracked black pepper

  20. tsp salt

  21. 1 garlic clove, crushed

  22. Spicy coleslaw

  23. 60 g finely sliced white cabbage

  24. 60 g finely sliced red cabbage

  25. 1 small carrot, cut into julienne

  26. small red onion, finely sliced

  27. 2 spring onions, finely sliced

  28. 1 long red chilli, seeded, finely chopped

  29. Dressing

  30. 2 tbsp whole egg mayonnaise

  31. 2 tsp Dijon mustard

  32. 2 tsp horseradish cream

  33. 2 tsp cider vinegar

  34. 23 drops Tabasco

  35. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cooking time 12 hours Marinating time O vernight Level of difficulty Medium Season All year round You will need to begin this recipe 1 day in advance.

  2. To make the dry rub combine all the spices in a small bowl. Massage the spice mix into the pork. Cover and marinate overnight in the fridge.

  3. Preheat the oven on 100˚C. Transfer the pork to the oven and cook for 12 hours. Remove the pork from the oven and when cool enough to handle coarsely shred the meat (discard skin).

  4. To make the barbecue sauce combine all the ingredients in a medium size saucepan. Place over a low heat and cook, stirring constantly, for 15 minutes. Strain, discard solids and set aside until required.

  5. To make the spicy coleslaw combine all the ingredients in a bowl. Mix the dressing ingredients until combined then gently massage into the coleslaw.

  6. To serve gently reheat the barbecue sauce. Lay out hamburger bases and spread with barbecue sauce. Top with shredded pork, coleslaw and more barbecue sauce. Place the bun lids on top and serve immediately.

  7. SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

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