Pulled pork rolls
This meal takes time to prepare, but is worth it and the pork is so tasty on homemade bread rolls.
Preparation time: 30 minutes Cooking time: 1-1½ hours (pork), 20 minutes (rolls)
125 ml (½ c) apple purée 60 ml (¼ c) olive oil 125 ml (½ c) tomato purée 45 ml (3 T) apple vinegar 60 ml (¼ c) soy sauce 60 ml (¼ c) brown sugar 60 ml (¼ c) honey 15 ml (1 T) paprika 10 ml (2 t) mustard powder 5 ml (1 t) ground ginger 800 g–1 kg deboned pork neck
1 kg ready-made bread dough
rocket green apple slices Brie cheese gherkins caramelised onions or sliced red onion fresh coriander Preheat the oven to 160 °C. 1 Pork Mix all the ingredients together. Pour over the deboned pork neck, cover with foil and bake for 1-1½ hours. Shred the meat with two forks. 2 Rolls Divide the bread dough into 10-12 large balls and leave to rise. Arrange on a floured baking sheet and bake at 200 °C for 20 minutes or until done. 3 To assemble Cut open the rolls. Arrange some rocket, slices of green apple, slices of Brie cheese, pork, gherkins, onions and coriander on top.