Slow-Cooked Paprika Pulled Pork & Kaleslaw Sandwiches Recipe

Name: Slow-Cooked Paprika Pulled Pork & Kaleslaw Sandwiches 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

by Lee Holmes January 7, 2021

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

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Slow-Cooked Paprika Pulled Pork & Kaleslaw Sandwiches Recipe

By: Lee Holmes

Loaded with slow-cooked pulled pork and crunchy kaleslaw, this delicious sandwich is the ultimate at-home lunch or dinner dish.

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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.