750 grams pork scotch fillet, cut into 5cm (2in) pieces
1 tablespoon olive oil
1 large onion (200g), sliced thinly
6 large bread rolls (450g), toasted
2 cups (50g) trimmed watercress sprigs
Buttermilk apple slaw
⅓ cup (80ml) buttermilk
2 tablespoons egg mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons dijon mustard
2 green onions, cut into 4cm lengths
¼ medium red cabbage (225g), chopped into 4cm chunks
1 medium green apple (150g), quartered, cored
1 medium red apple (150g), quartered, cored
Place cumin in mixing bowl; cook for 2 min/steam mode/speed 2 or until fragrant and lightly toasted. Mill for 10 sec/speed 9. Add tomatoes, chipotle in adobo sauce, orange juice and maple syrup; blend for 10 sec/speed 6 or until smooth.
Season pork. Heat oil in a large frying pan over high heat; cook pork, in batches, for 2 minutes each side until browned. Transfer to a plate. Add ⅓ cup (80ml) water to frying pan; cook for 2 minutes, stirring and scraping with a wooden spoon, until reduced by half. Add to mixing bowl along with pork and onion; cook for 80 min/100°C/reverse/stir mode or until pork is very tender and can be pulled apart with a fork.
Use tongs to remove pork to a large bowl. Use two forks to gently shred meat. Cook sauce for 15 min/steam mode/speed 3, with simmering basket in place of measuring cup, until reduced by half. Return pork to mixing bowl; cook for 1 min/steam mode/reverse/stir mode to heat through. Transfer to a bowl and cover to keep warm.
Make buttermilk apple slaw. Clean mixing bowl. Place buttermilk, mayonnaise, vinegar and mustard in mixing bowl; blend for 20 sec/speed 6. Season to taste. Add green onion; chop for 3 sec/speed 4. Add cabbage and apples; chop for 3 sec/speed 4. Scrape down the side of bowl. Chop for 2 sec/speed 4 or until coarsely chopped.
Top bread roll bases with watercress and slaw, spoon over pork mixture, then top with bread roll tops