Pulled pork sandwich with slaw recipe

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  • Serves 4-6
  • 10mins to prepare and 4hrs 20mins to cook
  • 560 calories / serving
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Pulled pork and coleslaw is a favourite and although it may take a few hours to make, you'll sure love eating it when its done! 

  1. Preheat oven to gas 2, 150°C, fan 130°C. Rub the roast with 2 tbsp of the olive oil. Heat a non-stick pan until very hot. Sear it on all sides and then place in a baking tin. Sprinkle and rub with the paprika, mustard powder, garlic and onion salt and some pepper. Pour in the stock, cover and cook for 4 hours, and then remove. The meat should fall apart and if it hasn’t give it another 20 minutes until it releases. Flake the meat apart with two forks.
  2. In a medium mixing bowl, add the mayonnaise, cider vinegar, mustard and poppy seeds, tabasco and salt and pepper. Add the cabbage and onions and mix together. 
  3. When ready to serve, scoop the meat into the rolls with a dollop of the coleslaw on top.

Cook's tip: A slow cooker is perfect to cook the meat but do brown first in a frying pan before slow roasting.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1kg (2.2lb) boneless pork shoulder with thick fat removed
  • 30ml (2tbsp) olive oil
  • 2tsp Spanish paprika
  • 2tsp mustard powder
  • 1tsp garlic salt
  • 1tsp onion salt
  • 150ml (5fl oz) vegetable stock
  • 4-6 large soft white rolls
  • For the slaw

  • 1/4 white cabbage, shredded
  • 1/4 red cabbage, shredded
  • 1 small onion, finely chopped
  • 4 tbsp mayonnaise
  • 15ml (1tbsp) cider vinegar
  • 1tsp mustard seeds
  • 1tsp poppy seeds
  • 5ml (1tsp) tabasco sauce
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  • Energy 2345kj 560kcal 28%
  • Fat 30g 43%
  • Saturates 6g 30%
  • Sugars 4g 4%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 34g Protein 41.9g Fibre 3g

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