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Pulled pork sandwich with slaw recipe

47 ratings

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

Ingredients

of the reference intake
Carbohydrate 34g Protein 41.9g Fibre 3g

Preheat oven to gas 2, 150°C, fan 130°C. Rub the roast with 2 tbsp of the olive 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 the stock, 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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.