Pitas with pulled pork and coleslaw

Add an ice cold beer and you're A for away!
 
pulled pork sandwich

Recipe from: 4 December 2012
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 1.5
    kg
    pork belly (smoked or unsmoked)
  • 2
    sticks of butter
  • 25
    ml
    whole grain mustard
  • 50
    ml
    honey
  • 1
    handful
    handful of thyme
Servings: Change Serving
 
 

Method

 
In a heavy based saucepan, melt the butter, add other ingredients and combine well on low heat.

Turn stove on high and brown pork slightly all round but be careful to not overdo it as the outer layer might be too cooked to pull.

Take off the heat and wrap in heavy duty foil with the marinade and place on a baking tray. Bake at 160°C for about 1 hour. Remove from oven and cool.

Once the pork has cooled take a fork and start stripping the meat. It should be very stringy.

Place the remaining marinade back into the saucepan (you can add a bit more honey) and bring to a simmer.

Add the pulled pork and let it coat in the marinade that is now becoming thick and sticky. Serve on a warmed Pita bread with coleslaw.

Reprinted with permission of Snap, Sizzle and Cook. To see more recipes, click here.


 

Read more on: recipe  |  bake  |  sear  |  pork
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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