大象传媒

INGREDIENTS for 10 portions

For the Pulled Pork

2kg Pork Shoulder

2 Tbsp Salt

2 Tbsp Smoked Paprika

2 Tbsp Muscavado Sugar

4 Tbsp White Wine Vinegar

1 Tbsp Chilli Flakes

2 Tbsp English Mustard

For the coleslaw

150g Finely sliced red onion

200g finely sliced red cabbage

100g julienne raw beetroot

100g julienne raw carrot

50g julienne apple

2 tbsp red wine vinegar

Salt and pepper

For the BBQ sauce

2 onion, chopped

6 cloves garlic, crushed

1 tbsp olive oil

2 red chilli, deseeded and finely chopped

2 tsp fennel seeds, crushed

120g dark brown sugar

100g dark soy sauce

600ml tomato ketchup

salt and pepper

1.5kg Fries

30 x seasame seeded rolls

METHOD OF PREPERATION

1. For the pork, Place the pork belly in a deep gastro, place all the rest of the ingredients in a bowl and mix well. Cover the shoulder with the rub and leave overnight to marinade. Roast at 200藲c for 30 minutes uncovered, then cover with tin foil, reduce the temperature to 125藲c and cook for 5 hours. Drain the juices and keep to one side. Cover the pork in cling film and leave to rest for 30 mins, finely shed the pork and then add the juices back to it. Cover with cling film and chill. When cooled stir in the BBQ sauce.

2. For the BBQ Sauce, sweat the onions, garlic, fennel and chilli in the olive oil add the rest of the ingredients and bring to the boil.

3. For the Coleslaw, mix all the ingredients.