Pulled Chilli Caramel Pork Shoulder Rolls
with Chilli Caramel Pork Shoulder
Simple and delicious snack (or meal) for the whole family.
1 KRC Fresh Pork Chilli Caramel Shoulder
2 tbsp vegetable oil
6 Vietnamese rolls
1/4 each red & white cabbage
2 tbsp olive oil
1 tbsp rice wine vinegar sea salt & cracked black pepper coriander & red chilli
Preheat oven to 150C. Heat a large dutch oven over med/high heat. Add oil and pork shoulder and seal on all sides. Add 1 cup of water, bring to the boil, cover with the lid and place in the oven
to cook for 2 hours. Pork is ready when easily pulled apart with a fork. Allow the pork to rest in the juices, covered, for 20 minutes.
Meanwhile, shred the cabbage, dress with oil and vinegar and season. Pick the coriander leaves and slice the chilli. Place the pork on a board and shred the meat with two forks. Return the meat to the cooking juices. Cut the rolls in half, add about half a cup of slaw and a generous amount of the pulled pork. Top with coriander and chilli slices and serve.
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