JAZZ™ Apples - Now in season

Pulled Pork with JAZZ™ Apple & Kimchi Slider Burgerroc Eggs Plum and Chocolate Self Saucing Pudding

  • Servings

    15 sliders

  • Prepration Time

    15 mins

  • Cook Time

    3 hours

INGREDIENTS

  • 2 tbsp olive oil
  • 2 kg pork shoulder deboned
  • 2 celery sticks roughly chopped
  • 1 small red onion roughly chopped
  • 3 garlic cloves crushed & still in skin
  • 750 ml vegetable stock (3 cups)
  • 2 tsp chili paste
  • 1 lemon thickly sliced
  • 3 JAZZ™ apples grated
  • 50 g Kimchi* thinly sliced
  • whole egg mayonnaise
  • 15 small bread rolls
  • salt to taste

METHOD

  • Preheat the oven to 150°C.
  • Place an ovenproof dish over a medium heat on the stove and add oil.
  • Sprinkle salt over the pork shoulder.
  • Add the pork shoulder to the dish and brown it all over, approximately 5 mins. Remove from dish.
  • Add the celery, carrot, onion and garlic to the dish and sauté until softened and fragrant.
  • Add the chilli sauce/paste and quickly fry for 5 – 10 seconds.
  • Add the lemon slices and return the pork shoulder to the dish, on top of lemon slices.
  • Pour the vegetable stock over and cover the dish with a lid.
  • Place in the oven and cook for 3 – 3.5hrs or, until the pork falls apart.
  • Remove from the oven and allow to rest for 10 – 15 mins. Shred pork and set aside.
  • Brush the tops of the bread rolls with melted butter.
  • Place in the oven until heated through. Approximately 5- 6 mins.
  • To make the apple and kimchi, place the JAZZ™ apples and kimchi in a bowl and stir to combine.
  • To serve, cut the rolls in half, spread with mayonnaise then top with the shredded pork and the apple and kimchi mixture. Place the top of the roll back on.
  • *NOTE: Kimchi is a traditional fermented Korean side dish made of vegetables using a variety of seasonings including chili.

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