First posted: Jan 29, 2016

BBQ Pulled Pork Sandwiches with Red Cabbage and Apple Slaw



Cooks in:        Serves:4

For the BBQ Pulled Pork Sandwiches
  • 550g pork belly or shoulder
  • 10–12 Rosa tomatoes, halved
  • 1 red onion, roughly chopped
  • 2 sprigs fresh rosemary
  • 1 cup chicken stock
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp aniseed
  • 1 tsp Dijon mustard
  • 2 cloves garlic
  • 1 heaped tsp freshly grated ginger
  • 1 level tsp dried chilli flakes
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • ¼ cup red wine
  • Pinch each of salt and freshly ground black pepper
  • 4 fresh white bread rolls or wraps, for serving
For the Red cabbage, Pear & Fennel Slaw
  • 1 sweet potato, cut into 1 cm cubes
  • 1 small red cabbage, finely chopped
  • 2 small fennel bulbs, trimmed about 1 cm up the stem
  • ½ pear, grated or finely chopped
  • 2 Tbsp mayonnaise mixed with 1 Tbsp lemon juice
  • 1 Tbsp fresh parsley, roughly chopped
  • 1 Tbsp fresh mint, roughly chopped
  • Salt and freshly ground black pepper to taste

What to do

1. Preheat the oven to 200 °C. Lay the pork in an ovenproof dish that has a lid and add the tomatoes, onion and rosemary. Combine half the stock with the remaining ingredients in a jug and pour over the pork.

2. Cook for 30 minutes, then turn down the heat to 140 °C and add the remaining stock. Put on the lid and cook for a further 2 hours, followed by another 30 minutes with the lid off. The sauce must have thickened and you should literally be able to ‘pull’ the meat apart with two forks. Check the liquid at 30 minute intervals to make sure the meat does not dry out. If you need to add more liquid, add about another 100 ml stock or water.

3. In preparation for making the slaw, boil the sweet potato cubes in a saucepan of salted water until cooked through.

4. To make the slaw, place all the ingredients in a bowl and gently toss to combine.

5. When the pork is done, remove it from the oven and leave to rest for 20 minutes. Then remove the crackling and either grill it until crispy and eat or discard (I say eat!). Shred the pork using two forks and mix it in with the sauce in the dish.

6. Pile the pulled pork into fresh white bread rolls or fold into wraps, and serve with the slaw on the side.

Note: Use a food processor to finely chop the red cabbage and pear for the slaw.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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