Pulled Pork Roll

Try this Pulled Pork Roll recipe by Chef Julio Castellano. This recipe is from the show River Cottage Australia.

0:25 PREP • 3:30 COOK

Ingredients

For the Pulled Pork

1.2kg Boneless pork shoulder, rind removed

2 Tsp. Extra virgin olive oil

2 Tsp. Cumin

2 Tsp. Smoked paprika

2 Tbs. Brown sugar

½ Orange Zested

1½ Cups chicken stock

Cracked Pepper

Sea Salt

For the Apple Chutney

2 Tbsp. virgin olive oil

3 Medium Apples, peeled and 1cm diced

1 Medium onion, diced

3 Tbsp. Brown sugar

3 Tbsp. Apple cider vinegar

2 Tsp. Finely chopped fresh garlic

2 Large soft tomatoes, 1cm diced

¼ Tsp. dry mustard

⅛ Tsp. ground allspice

For the Slaw

2 carrots, cut into matchsticks

¼ red cabbage, finely shredded

¼ small bunch kale, finely shredded

½ cup whole Egg Mayo

1 Tsp. minced garlic

Sea Salt

Cracked Pepper

Bread

5 soft bread rolls, split

SERVES: 5



	Pulled Pork:

1.	Preheat oven to 200°C. Cut the excess fat from the pork with a small knife and then. Heat olive oil in a large ovenproof casserole dish on a high heat. Add trimmed pork and cook for 5 minutes each side or until browned. Remove from heat.
2.	Next mix the orange zest, cumin, paprika, and sugar in a small bowl and then spread it evenly over the pork. Season the pork with salt and pepper both sides. Pour the chicken stock around the pork. Next bake the pork uncovered, for 30 minutes. Reduce heat to 140°C. Bake, covered, for 3 hours or until pork is very tender. Remove from oven. Set aside for 15 minutes to rest.
3.	Meanwhile, combine the cut slaw ingredients in a large mixing bowl and add the mayo, garlic then season to taste.

	Chutney:

1.	To prepare chutney, heat up olive oil in a non-stick pan over a medium heat. Add the diced apple, onion & garlic and sauté 4 minutes or until lightly browned. Add the tomatoes and the rest of the ingredients bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally, season to taste.

	To Assemble:

1.	Cut fresh bread in half and toast if desired next put a few spoons of warm pork on the bottom then spoon slaw over the top followed by the chutney and serve!