1 x Riverview Farms Pork Roast, shredded (meat & crackling separated, reserve any juices)
6 bread rolls, cut in half
salt & pepper
2 tbs olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato ketchup
½ cup maple syrup
1 tbs apple cider vinegar
2 tsp smoked paprika
1 tbs mayonnaise
1 tbs apple cider vinegar
1 tbs olive oil
¼ white cabbage, thinly sliced
1 green apple, cored & thinly sliced
2 spring onions, thinly sliced
- 1
For coleslaw, in a large bowl, whisk together mayonnaise, vinegar, olive oil and season with salt and pepper. Add cabbage, apple and spring onions. Toss to coat and refrigerate until ready to serve.
- 2
For maple BBQ sauce, heat oil in a saucepan over medium heat. Add onion and cook for 5-7 minutes until soft. Add garlic and cook for a further 1 minute. Add ketchup, maple syrup, vinegar, paprika and reserved pork juices. Bring to a simmer. Add shredded pork meat and stir to combine and heat through. Season with salt and pepper and remove from heat.
- 3
To assemble, place coleslaw on the base of each roll and sprinkle with chopped crackling. Spoon over some BBQ pork and serve hot.
