BALSAMIC-HONEY PULLED PORK ROLLS
PREP + COOK TIME 3 HOURS 45 MINUTES MAKES 4
800g piece trimmed pork shoulder 2 tablespoons olive oil
1 large onion (200g), chopped 4 cloves garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups (500ml) salt-reduced
1 cup (250ml) water
4 brioche buns, split
CABBAGE & RADISH COLESLAW 200g cabbage, sliced thinly 4 trimmed radishes (60g),
2 tablespoons finely chopped
¾ cup (225g) mayonnaise 2 tablespoons white wine vinegar
3 teaspoons olive oil
1 small onion (80g), chopped finely 2 cloves garlic, crushed
1 cup (250ml) balsamic vinegar ½ cup (140g) tomato sauce
¼ cup (55g) firmly packed
2 tablespoons honey
1 tablespoon worcestershire sauce 1 tablespoon dijon mustard 1 Preheat oven to 160°C/
2 Season pork. Heat oil in a 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 soft. Add stock and the water; bring to the boil. Cook pork, covered, in oven for 2 hours. Remove the lid; cook for 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 the balsamic honey barbecue sauce.
6 Shred pork; stir through balsamic honey barbecue sauce. Sandwich buns with shredded pork, and cabbage and radish coleslaw.
CABBAGE & RADISH COLESLAW Combine ingredients in a large bowl; season to taste. Refrigerate until required. BALSAMIC-HONEY
Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Add remaining ingredients and reserved cooking liquid (from main recipe); bring to the boil. Reduce heat to low; simmer for 15 minutes, stirring occasionally, or until reduced by half.
Season to taste.