Pulled pork is on trend and perfect for sliders – refresh your menu with Chef Graham’s pulled pork and slaw combo.
Ingredients
Serves:
- 500 g Slow Cooked Pulled Pork
- 75 mL ETA BBQ Sauce
- 100 g Shredded Kale
- 100 g Shredded Red Cabbage
- 100 g Shredded Carrot
- 50 g Finely Sliced Spanish Onion
- 60 mL ETA Mayonnaise
- 10 each QBA Ciabatta Dinner Rolls White
Method
Step 1
Marinate your pork in the ETA BBQ Sauce, season and slow roast at 110°C for 12 hours.
Pull the cooked meat using a fork, rest and mix with the BBQ Sauce.
Step 2
Bake your Artisan Ciabatta Dinner Rolls at 200°C for four to five minutes. Reheat the pulled pork if required.
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Step 3
In a bowl, mix the shredded kale, red cabbage, onion, carrot with the ETA Mayonnaise.
Step 4
Cut Dinner Rolls in half and place in slaw. Top slaw with the pulled pork and top using a skewer.
Want to learn how to perfectly bake your artisan bread?
Check out our Perfect Bake Guide!