This Maple mustard pulled pork sandwiches recipe is a flavour explosion that's sure to melt in your mouth.
Serves44
Cook time3 hr 30 mins3 hour 30 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian Pork Belly
½ cup (125ml) maple syrup
½ cup (125ml) chicken stock
1 tbs wholegrain mustard
1 tbs Dijon mustard
1 tsp celery salt
4 Coles Brioche Burger Buns, split
Apple coleslaw
½ baby red cabbage, shredded
1 carrot, peeled, cut into matchsticks
1 Granny Smith apple, cored, cut into matchsticks
½ cup coriander leaves
2 tbs mayonnaise
1 tbs apple cider vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 140°C. Place the pork in a small roasting pan. Combine the maple syrup, stock, combined mustard and celery salt in a jug. Pour over the pork and turn to coat. Cover the pan tightly with foil.
Step 2
Roast, turning occasionally, for 3 hours or until the pork is very tender. Uncover and roast for 30 mins or until syrup reduces and begins to caramelise. Carefully remove rind and discard. Use 2 forks to coarsely shred.
Step 3
To make the apple coleslaw, combine the cabbage, carrot, apple and coriander in a large bowl. Whisk the mayonnaise and vinegar in a small bowl. Season. Drizzle over the cabbage mixture and toss to combine.
