Ingredients
Method
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Water 1 l
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Rosemary 20 g
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Apples, chopped 2 x
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Onions, chopped 2 x
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Boneless pork shoulder 1750 g
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Red cabbage, shredded 100 g
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Green cabbage, shredded 75 g
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Red capsicum, chopped 50 g
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Apples 2 x
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Slices of Turkish bread 20 x
Preparation
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Method
- Combine Knorr Concentrated Liquid Chicken Stock, water, rosemary, apples and onions.
- Place pork in a baking tray, add the braising stock mix. Cover with foil. Cook in a combi oven until the meat is falling apart. Pull meat and stir through Knorr Intense Flavours Deep Smoke.
- Mix together Colman’s Wholegrain Mustard with Hellmann’s Real Aioli.
- Thinly slice one of the apples into matchsticks. Mix with cabbage, red capsicum and mustard aioli.
- To assemble, spread mustard aioli on the bread. Top with slaw and pulled pork. Garnish with extra thinly sliced apple.