Pulled Pork Rolls with Apple Slaw


  • 1 tbs mustard powder
  • 12 round bread rolls
  • 2 bay leaves
  • 1 brown onion
  • 1 tbs olive oil
  • 2 garlic cloves
  • 225g sachet smoky chipotle cooking sauce
  • 1kg boneless roast pork shoulder
  • 2 spring onions
  • 1 tbs white wine vinegar
  • 300g fine cut coleslaw
  • 1 tbs wholegrain mustard
  • 200ml creme fraiche
  • 2 Envy apples, cored
View Method Pulled Pork Rolls with Apple Slaw


  1. Heat oil in pressure cooker set to browning (see tip). Add brown onion and garlic and cook for 3 minutes or until softened. Remove netting from pork and pat rind dry with paper towel. Add to cooker and cook for 10 minutes, turning, or until browned all over. Combine chipotle sauce, mustard powder and 2 cups water in a bowl. Add to cooker with bay leaves.
  2. Lock on lid and change setting to high pressure. Cook for 40 minutes.
  3. Carefully release steam valve and remove lid. Transfer pork to a dish.
  4. Change setting to simmer and cook sauce for 15-20 minutes or until thickened.
  5. Meanwhile, remove rind from pork and discard. Shred pork meat using 2 forks and place into a bowl. Add 1 1/2 cups sauce to pork and stir to coat.
  6. Combine crème fraîche, vinegar and mustard in a bowl. Add coleslaw, apple and spring onion and toss to combine. To serve, top roll bases with coleslaw, pork and roll lids.
View Ingredients Pulled Pork Rolls with Apple Slaw
View Method Pulled Pork Rolls with Apple Slaw
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