Pulled pork rolls with coleslaw and avocado
7
Points®
Total time: 2 hr 30 min • Prep: 20 min • Cook: 2 hr 10 min • Serves: 4 • Difficulty: Easy
Even the fussiest gourmet connoisseur will be begging you for this pork recipe.
Ingredients
Olive oil
1 tbs
Pork leg steak, raw
390 g, (buy 600g), fat trimmed, cut into 4cm pieces
Brown onion
1 medium, chopped
Garlic
2 clove(s), finely chopped
Canned diced tomatoes
400 g
Tomato sauce (ketchup)
2 tbs
Vinegar
1 tbs, (apple cider)
Dried oregano
1 tsp
Dried chilli flakes
2 g
Green cabbage
¼ half, thinly shredded
Carrot(s)
2 medium, coarsely grated
Red onion
⅛ medium, thinly sliced
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
Wholemeal bread roll
4 medium, halved horizontally
Avocado
½ medium, mashed
Instructions
1
Heat half the oil in a 20cm-base saucepan over medium-high heat. Add pork and cook, stirring, for 3–4 minutes or until browned all over. Transfer to a large plate.
2
Heat remaining oil in same pan. Add brown onion and garlic and cook, stirring, for 2–3 minutes or until softened. Add tomatoes, tomato sauce, vinegar, oregano, chilli and pork plus any juices, stirring to combine. Season with salt and freshly ground black pepper and bring to the boil. Reduce heat to low and simmer, uncovered, for 1 hour. Cover and simmer for another hour or until pork is tender and falling apart easily. Use forks to shred pork, then cover to keep warm.
3
Meanwhile, combine cabbage, carrots, red onion and yoghurt in a large bowl and season with salt and freshly ground black pepper. Spread roll bases with avocado. Top with warm pork mixture and coleslaw, then sandwich with roll tops. Serve.
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