Pitas with pulled pork and coleslaw

Recipe from: 4 December 2012
pulled pork sandwich

Ingredients 5
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 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
 

Method

00:15
 
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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