About the Recipe
Tangy, sweet and subtly spicy in taste, this coleslaw is far from bland or boring! Pulled pork on a brioche bun is the business.
Ingredients
For the Pulled Pork
0.5 Tsp Garlic Salt
0.5 Tsp Sugar
1 Tsp Smoked Paprika
1.5 kg Shoulder of Pork, rolled
100ml White Wine
Few Sprigs of Thyme
3 Garlic Bulb
2 Tbsp Sweet Barbeque Sauce of your choice
For the Spicy Coleslaw
1 Tbsp Dijon Mustard
3 Tbsp Mayonnaise
0,25 Red Cabbage, cored and shredded
0.25 White Cabbage, cored and shredded
2 Carrots, peeled and grated
6 Spring Onions, finely sliced
Sea Salt & Freshly Ground Black Pepper
To Serve
4 Brioche Buns
2 Beef Tomatoes, sliced
Preparation
For the Pulled Pork
Preheat the Oven to 160 C
Line a roasting tray with a piece of foil large enough to fold adequately over the pork
Mix the Garlic Salt with the Sugar and Smoked Paprika in a bowl
Place the Pork on the tray and rub the spice mix all over the meat
Pour in the White Wine
Scatter the Thyme over and add the Garlic Bulbs
Fold the foil over the Pork and cover tightly
Place in the Oven and cook for around 4 hours until the meat is very tender
Remove the meat from the Oven and wrap it in the foil
Leave to rest for 10 minutes while you make the Coleslaw
Stir in the Barbeque Sauce to the cooking juices in the tray and set aside
For the Coleslaw
Mix together the mustard and mayonnaise in a large bowl
Stir in the shredded vegetables
Season and set aside
When the meat has rested use a large knife and fork to pull it apart
Return the meat to the roasting tray and spoon the sticky juices over
Cut the Brioche Buns in half
To serve
Spoon the Pork on top of the 4 Brioche Bun bases
Add a large spoonful of Coleslaw and a slice or two of Beef Tomato
Top with the Brioche bun lids and enjoy