BAL­SAMIC-HONEY PULLED PORK ROLLS

PREP + COOK TIME 3 HOURS 45 MIN­UTES MAKES 4

The Australian Women’s Weekly Food Magazine - - Celebrate Father’s Day -

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

chicken stock

1 cup (250ml) wa­ter

4 brioche buns, split

CAB­BAGE & RADISH COLESLAW 200g cab­bage, sliced thinly 4 trimmed radishes (60g),

sliced thinly

2 ta­ble­spoons finely chopped

fresh chives

¾ cup (225g) may­on­naise 2 ta­ble­spoons white wine vine­gar

BAL­SAMIC-HONEY

BAR­BE­CUE SAUCE

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

brown su­gar

2 ta­ble­spoons honey

1 ta­ble­spoon worces­ter­shire sauce 1 ta­ble­spoon di­jon mus­tard 1 Pre­heat oven to 160°C/

140°C fan.

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

BAR­BE­CUE SAUCE

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.

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