If you’re eating lunch at home or you have access to a sandwich press or grill, place this deliciously tender pulled pork sandwich in the appliance and heat all the way through, adding fresh avocado after its been heated.
Serves: 8
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Pulled Pork
- 1 large free-range pork shoulder off the bone
- 1½ tsp sea salt
- 1 tbsp olive oil
- 250mL apple-cider vinegar
- Dry rub
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 dried chilli or 2 tsp dried chilli flakes
- 2 garlic cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp smoked paprika
- 3 tbsp rice malt syrup
- Apple kaleslaw
- 4 cups thinly sliced Tuscan kale
2 apples (red or green), sliced into very thin wedges
½ cabbage, thinly sliced
1 red capsicum, seeds removed, thinly sliced
1 small carrot, grated
Parsley, to serve - Creamy Sesame Dressing
- ¾ cup raw cashews
¼ cup sesame seeds
1 tbsp freshly squeezed lemon juice
2½ tbsp apple-cider vinegar
¼ tsp sea salt
2 tbsp sugar-free mustard - Sandwiches
- 16 thin slices bread of choice
2 avocadoes
Sea salt & pepper, to taste
Method
- Preheat. Oven to 220°C. Remove skin from pork by running a knife underneath and set aside rind for crackling.
- In a mortar and pestle, pound dry rub ingredients apart from rice malt syrup to release flavours. Place dry rub ingredients together in a bowl, add rice malt syrup and combine.
- Sprinkle pork with salt, then add olive oil and place in flame-proof casserole dish over a high heat to brown off both sides.
- Remove from heat and let cool, then work dry rub into the pork, ensuring you are pushing it into all the creases.
- Drain excess fat from pan and pour apple-cider vinegar over the top. Place pan in oven for 20 mins then reduce heat to 140°C and roast for 4 hours until pork is tender and can be pulled apart easily. Top up with apple-cider vinegar periodically if needed.
- Remove from oven and using two forks, pull pork apart to shred it.
- While the pork is cooking, make the kaleslaw. Place all the creamy dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.
- Place the slaw ingredients in a bowl, stir through the dressing and serve.
- To make sandwiches, lay 8 pieces of loaf on your bench top and spread ¼ of the avocado across each.
- Add pork and kaleslaw evenly across each piece, season with salt and pepper and cover with second loaf piece.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
