Ingredients
Method
-
Water 1 l
-
Rosemary 20 g
-
Apples, chopped 2 x
-
Onions, chopped 2 x
-
Boneless pork shoulder 1750 g
-
Wholegrain mustard 40 g
-
Red cabbage, shredded 100 g
-
Green cabbage, shredded 75 g
-
Red capsicum, chopped 50 g
-
Apples 2 x
-
Slices of Turkish bread 20 x
Preparation
-
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 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.
