Balsamic Honey Pulled Pork Rolls

Balsamic Honey Pulled Pork Rolls


Prep + Cook Time: 3 hours 45 minutes

Makes 4

 

INGREDIENTS

800g piece trimmed pork shoulder

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 cups (500ml) chicken stock

1 cup (250ml) water

4 brioche buns (280g), split

Cabbage & Radish Coleslaw

200g cabbage, sliced thinly

4 trimmed radishes (60g), sliced thinly

2 tbsp finely chopped fresh chives

¾ cup (225g) mayonnaise

2 tbsp white wine vinegar

Balsamic Honey Barbecue Sauce

3 tsp olive oil

1 small onion, chopped finely

2 cloves garlic, crushed

1 cup (250ml) balsamic vinegar

½ cup (140g) tomato sauce

¼ cup (55g) firmly packed brown sugar

2 tbsp honey

1 tbsp worcestershire sauce

1 tbsp dijon mustard

 

METHOD

1. Preheat oven to 160°C.

2. Season pork. Heat oil in a large dutch oven or other flameproof casserole dish over high heat; cook pork for 2 minutes each side or until browned. Add onion, garlic, thyme and rosemary; cook, stirring, for 2 minutes or until softened. Add stock and the water; bring to the boil. Cook pork, covered, in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender.

3. Meanwhile, make cabbage and radish coleslaw.

4. Remove pork from dish, cover with foil. Strain cooking liquid into a medium bowl; discard solids. Reserve 1 cup of the cooking liquid for balsamic honey barbecue sauce.

5. Make balsamic honey barbecue sauce.

6. Shred pork; stir through barbecue sauce. Sandwich buns with shredded pork and coleslaw.

 

Cabbage & Radish Coleslaw 

Combine ingredients in a large bowl; season to taste. Refrigerate until required.

 

Balsamic Honey Barbecue Sauce 

Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. Add remaining ingredients and reserved cooking liquid; bring to the boil. Reduce heat to low; simmer for 15 minutes, stirring occasionally, or until reduced by half. Season to taste.

 

Do-ahead 

Pork and sauce can be cooked a day ahead; reserve extra cooking liquid for reheating the pork. Reheat the pork with a little extra reserved cooking liquid before serving.

You could use pork neck (scotch) for this recipe.

 

This recipe is from Beau's Kitchen Cookbook




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