Pulled pork sandwich with slaw recipe
Pulled pork and coleslaw is a favourite and although it may take a few hours to make, you'll sure love eating it when its done!
See method- Serves 4-6
- 10mins to prepare and 4hrs 20mins to cook
- 560 calories / serving
- Dairy-free
Ingredients
- 1kg (2.2lb) boneless pork shoulder with thick fat removed
- 30ml (2tbsp) olive oil
- 2tsp Spanish paprika
- 2tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
- 150ml (5fl oz) vegetable stock
- 4-6 large soft white rolls
For the slaw
- ¼ white cabbage, shredded
- 1/4 red cabbage, shredded
- 1 small onion, finely chopped
- 4 tbsp mayonnaise
- 15ml (1tbsp) cider vinegar
- 1 tsp mustard seeds
- 1tsp poppy seeds
- 5ml (1tsp) tabasco sauce
Each serving contains
- Energy
- 2345kJ 560.0kcal
- Fat
- 30g
- Saturates
- 6g
- Salt
- 2.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 34.0gProtein 41.9gFibre 3.0g
Method
- Preheat oven to gas 2, 150°C, fan 130°C. Rub the roast with 2 tbsp of theolive oil. Heat a non-stick pan until very hot. Sear it on all sides and then place in a baking tin. Sprinkle and rub with the paprika, mustard powder, garlic and onion salt and some pepper. Pour in thestock, cover and cook for 4 hours, and then remove. The meat should fall apart and if it hasn’t give it another 20 minutes until it releases. Flake the meat apart with two forks.
- In a medium mixing bowl, add the mayonnaise, cider vinegar, mustard and poppy seeds, tabasco and salt and pepper. Add the cabbage and onions and mix together.
- When ready to serve, scoop the meat into the rolls with a dollop of the coleslaw on top.
- Cook's tip: A slow cooker is perfect to cook the meat but do brown first in a frying pan before slow roasting.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
