Add a punch to your weekend lunch with this special ginger beer pulled pork roll, which incorporates apple cider vinegar for an exciting zing. With a little patience, you can end up with succulent shredded pork from slow-cooking it to perfection.
- 1.6 kg piece boneless pork shoulder
- 2 medium (300 g) brown onions
- 3 cups (750 ml) ginger beer
- 400 g pre-packed coleslaw salad mix
- 8 (450 g) panini bread rolls
- Salt and pepper
- 2 tbsps extra virgin olive oil
- ¼ cup (60 ml) apple cider vinegar
Preheat oven to 160 C (140 C fan-forced). Remove rind from pork; reserve. Season pork. Peel and quarter brown onions.
Heat oil in a large flameproof casserole dish over high heat; cook pork and onions, turning, for 5 mins or until pork is browned on both sides. Add ginger beer and vinegar to dish; bring to the boil. Cover with a tight-fitting lid.
Roast pork in oven for 3 hrs, turning pork once. Remove lid; roast for a further 30 mins or until pork pulls apart easily. Remove pork from dish; cover with foil.
Place dish with roasted onion and pan juices on the stove to high heat; bring to the boil. Cook for 10 mins or until reduced and thickened. Using two forks, shred the pork; stir through the sauce.
Assemble coleslaw following packet instructions. Split bread rolls. Fill rolls with coleslaw and pulled pork.
TIP Pork and sauce suitable to freeze. Not suitable to microwave.