Ingredients:
Rolls:
8-12 Hannah’s bridge rolls
Pulled Pork:
3.5 lbs of pork shoulder
2 tbsp vegetable oil
½ tsp salt
½ tsp pepper
2 onions, diced
4 garlic cloves, crushed
2 tbsp chilli powder
2 tsp ground coriander
2 bay leaves
¼ cup tomato paste
1 can tomato sauce
2 tbsp packed brown sugar
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 green onions, thinly sliced
Coleslaw:
1 small head of red cabbage, thinly sliced and chopped
3 carrots (grated)
1 granny smith apple (grated)
Handful of chopped green onions
12 tbsp of mayonnaise
2 tbsp milk
2 tbsp white sugar
2 tbsp lemon juice
2 tbsp apple cider vinegar
Method:
1. Season the pork with salt and pepper. Heat the oil over medium-high heat in oven-proof skillet. Brown the pork all over
2. Transfer the pork to a slow cooker. Add onions, garlic, chilli powder, coriander and bay leaves to oven-proof skillet and cook, stirring often until onions are soft (5 minutes)
3. Add tomato paste, cook, stirring for about 2 minutes. Add tomato sauce, vinegar, sugar and Worcestershire sauce, scraping up any brown bits.
4. Pour into slow cooker and cook on low until the pork is tender, about 8 to 10 hours.
5. Transfer the pork to a chopping board and let stand for 10 minutes. With 2 forks, shred the pork.
6. Pour liquid from the slow cooker into a large saucepan. Discard the surface fat. Bring to boil on high heat and boil vigorously until reduced to 3 cups (10-12 minutes).
7. Discard the bay leaves and add pork. Stir to coat and warm through. Sprinkle with green onions.
Coleslaw:
1. Combine all ingredients in a bowl. Cover and refrigerate until chilled, about 4 hours.