serves
4
prep
5 minutes
cook
8:15 hours
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
8:15
hours
difficulty
Easy
level
Stream free On Demand
Current Obsession
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G
Watch The Full Episode Here
G
Ingredients
- 1 small boneless shoulder of pork (about 1.2 kg), rind removed
- salt
- 2 large brown onions, thinly sliced into rounds
- 1.25 litres Coca Cola
- 300 ml barbecue sauce
- 500 g store-bought coleslaw
- 1 lemon, juiced
- 2 tsp white wine vinegar
- 2 tsp fish sauce
- 4 brioche buns
- whole egg mayonnaise
Instructions
- Rub salt all over the side of the pork with no skin.
- Line the bottom of the slow cooker with a layer of onion, then put the pork in and lay the rest of the onion on top of the pork. Fill the slow cooker three quarters full of Coca Cola. Set the slow cooker on low and cook for 8 hours.
- After about 7½ hours, add half the barbecue sauce and cook for another 30 minutes. Remove the pork and when cool enough to handle, pull it apart.
- Preheat the oven to 180˚C. For optimum effect, lay the pulled pork on a baking tray and drizzle with a little of the remaining barbecue sauce. Bake for about 15 minutes, then drizzle with a little more barbecue sauce if desired.
- Place the coleslaw in a large bowl and drizzle with the lemon juice, vinegar and fish sauce.
- To serve, place the brioche buns in the oven and bake until just warm. Slice them open and put a big dollop of whole egg mayonnaise on the bases. Top with a good amount of pulled pork followed by the coleslaw.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Current Obsession
