Pulled Pork Sandwich with creamy coleslaw and southern fried wedges
Sticky shredded BBQ pork sandwich with a creamy coleslaw and served with crispy southern fried wedges
Glaze the meat and place it in the slow cooker alongside the diced red onion and 100 ml of water. Use the pulled pork in wraps or tacos instead
Cooking Method
- Pre heat the oven to 170C/150C fan/gas 3
- Coat the pork with Puréety BBQ glaze and leave to develop for 20 mins or more
- Place the diced onions on the base of a deep sided oven tray, pour in the water and then place the glazed pork on top. Cover with tin foil and cook in the oven for 3 hours or until the pork is falling apart
- Parboil the wedges in a pan of salted water for 5 minutes, strain the wedges in a colander and toss them with the Puréety Southern Style potato seasoning in a bowl or colander. Pre-heat a tray in the oven with the oil, then add the wedges and cook in the oven at 200c or Gas mark 6 180 fan oven for 35-45 minutes
- Once the pork is cooked, shred using two forks or shredding claws (remove any excess fat or sinew)
- Crisp In hot oven for 5-10 minutes. Toast the buns, then add coleslaw and top with the pulled pork, sliced cheese and BBQ sauce
- Serve with the Southern Style wedges when they are golden brown and crispy
Ingredients
- 500g Boneless Pork shoulder (skin and most of fat removed)
- 1 Red Onion , Diced
- 4 Burger Buns
- Pre-made Coleslaw (or make your own)
- 4 slices Mature Cheddar Cheese
- 1kg Maris Piper Potatoes , Cut into wedges
- 150g Cooking Oil
- 200ml Water
- 50g Smokey BBQ Sauce
- pinch Fresh Parsley (optional) , choppped
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