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  1. 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.