Tom's Balsamic Honey Pulled Pork Sannies | Celia's Gourmet Foods Cookbook

Tom's Balsamic Honey Pulled Pork Sannies

FINGER FOODS 30 Last Update: Oct 28, 2021 Created: Oct 28, 2021
Tom's Balsamic Honey Pulled Pork Sannies
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Balsamic Honey Pulled Pork Sannies

Ingredients

Directions

  1. 1
  2. Preheat oven to 325°F.
  3. 2
  4. Season pork. Heat oil in a large heavy-based saucepan over high heat; cook pork 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender.
  5. 3
  6. Meanwhile, make cabbage and radish coleslaw. Combine ingredients in a large bowl; season to taste. Refrigerate until ready to serve.
  7. 4
  8. Remove pork from pan, cover with foil; set aside. Strain pan juices into a bowl; reserve 1 cup of the juices.
  9. 5
  10. Make balsamic honey barbecue sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices from pork; bring to the boil. Reduce heat to low; simmer, uncovered, until correct consistency stirring often, Season to taste.
  11. 6
  12. Shred pork and stir through barbecue sauce. Fill sandwich buns with pork and coleslaw.

Tom's Balsamic Honey Pulled Pork Sannies



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Balsamic Honey Pulled Pork Sannies

Ingredients

Directions

  1. 1
  2. Preheat oven to 325°F.
  3. 2
  4. Season pork. Heat oil in a large heavy-based saucepan over high heat; cook pork 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender.
  5. 3
  6. Meanwhile, make cabbage and radish coleslaw. Combine ingredients in a large bowl; season to taste. Refrigerate until ready to serve.
  7. 4
  8. Remove pork from pan, cover with foil; set aside. Strain pan juices into a bowl; reserve 1 cup of the juices.
  9. 5
  10. Make balsamic honey barbecue sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices from pork; bring to the boil. Reduce heat to low; simmer, uncovered, until correct consistency stirring often, Season to taste.
  11. 6
  12. Shred pork and stir through barbecue sauce. Fill sandwich buns with pork and coleslaw.

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