Recipe

Ginger beer pulled pork rolls

You might have tried pulled pork, but have you tried ginger beer pulled pork? This slow-cooked recipe uses the spicy soft drink for an added zing.

  • 3 hrs 55 mins cooking
  • Serves 8
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Ginger beer pulled pork rolls

Ingredients

  • 1.6 kg piece boneless pork shoulder
  • 2 medium (300g) brown onions
  • 3 cups (750ml) ginger beer
  • 400 g pre-packed coleslaw salad mix
  • 8 (450g) panini bread rolls
Staples
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (60ml) apple cider vinegar

Method

  • 1
    Preheat oven to 160°C (140°C fan-forced). Remove rind from pork; reserve. Season pork. Peel and quarter brown onions.
  • 2
    Heat oil in a large flameproof casserole dish over high heat; cook pork and onions, turning, for 5 minutes or until pork is browned on both sides. Add ginger beer and vinegar to dish; bring to the boil. Cover with a tight-fitting lid.
  • 3
    Roast pork in oven for 3 hours, turning pork once. Remove lid; roast for a further 30 minutes or until pork pulls apart easily. Remove pork from dish; cover with foil.
  • 4
    Place dish with roasted onion and pan juices on the stove to high heat; bring to the boil. Cook for 10 minutes or until reduced and thickened. Using two forks, shred the pork; stir through the sauce.
  • 5
    Assemble coleslaw following packet instructions. Split bread rolls. Fill rolls with coleslaw and pulled pork.

Notes

Pork and sauce suitable to freeze. Not suitable to microwave.

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