Pulled pork rolls

Fairlady
6 servings Prep: 20 mins, Cooking: 2 hrs 40 mins
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Enjoy these succulent pork rolls with chips and sliced red onion.

By Food24 May 04 2015
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Ingredients (20)

1 kg pork shoulder — on the bone
sea salt and freshly ground black pepper
2 Tbs fresh chillies — 573
2 Tbs butter
2 cup stock — chicken
2 onions — peeled and quartered
4 cloves garlic — cloves, crushed
75 g tomato paste
2 Tbs wholegrain mustard
1x400 g tinned tomatoes — cherry
600 g cherry tomatoes
2 tsp worchester sauce
1/2 cup brown sugar
1 tsp dried chilli flakes
2 tsp cumin
2 tsp dried oregano
sea salt and freshly ground black pepper
6 bread — soft Kaiser rolls, toasted
1 red onion — sliced
chips — to serve
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Method:

Preheat the oven to 160°C.

Make sure the pork shoulder is at room temperature. Season well. Heat a large heavy-based, oven-proof pot, add the oil and butter, allow to melt, brown the pork on all sides.

Mix together the remaining ingredients (except the last three) and pour over the pork. Cover pot with a lid, place in the oven and cook for 2½ hours, or until cooked through and falling off the bone. Remove from oven and remove pork shoulder from the pot, set aside. Place the pot on the stove, bring reserved sauce to the boil and simmer for 5 minutes. Reserve sauce in the pan. Allow pork to cool a little and remove the meat from the bone with forks. Return shredded meat to pot, reheat and stir meat through sauce.

To serve:
Place large dollops of pork meat and sauce on the rolls, top with red onion and serve with chips.

Text and image:Fairlady

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