PREP TIME: 10min
COOK TIME: 6hrs SERVES: 6
INGREDIENTS:
1 tsp olive oil
2 kg pork shoulder, boneless
1 ½ cups bbq sauce
½ cup apple cider vinegar
½ cup water
2 chicken stock cubes
¼ cup brown sugar
2 tsp yellow mustard
1 ½ tbs Worchester sauce
1 onion, quartered
1 tbsp garlic, minced
1 tbsp salt
1 ½ tsp ground pepper
12 brioche buns
2 carrots, shredded
2 apples, shredded
1 cup red cabbage, shredded
¾ cup mayonnaise
2 tsp white vinegar
METHOD:
Step 1: Place the olive oil, pork, bbq sauce, cider vinegar, water, stock cubes, mustard, Worchester sauce, onion, garlic, salt and pepper into the slow cooker. Stir ingredients to combine.
Step 2: Slow cook on HIGH for 6 hours or until pork pulls and shreds easily with a fork.
Step 3: Shred all the pork with two forks and stir to coat in its own juices.
Step 4: In a small mixing bowl, add the carrot, apple and cabbage shred with the mayonnaise and white vinegar. Mix well to form a simple coleslaw.
Step 5: Slice open the Brioche buns. Toast or heat them according to packet instructions.
Step 6: Spoon a tablespoon of pulled pork onto each bun base, followed by a tablespoon of coleslaw.
Step 7: Close buns and serve.
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