INGREDIENTS
- 1 tbsp vegetable oil
- 2Kg boneless pork shoulder roast
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, finely cho
pped
- 1 x 250g jar Ocean Spray® Wholeberry Cranberry Sauce.
- 150ml chilli ketchup sauce
- a few drops hot chilli sauce, to taste
- 12 to 16 bread rolls, split
- For the cranberry coleslaw:
- ¼ medium white cabbage, woody core removed and shredded finely
- ¼ medium red cabbage. woody core removed and shredded finely
- 2 medium carrots, peeled and grated
- 1 small onion, finely sliced
- 4 tbsp Ocean Spray® Craisins® Dried Cranberries
- 4 tbsp good mayonnaise
- 2 tbsp natural mayonnaise
DIRECTIONS
DIRECTIONS
Heat the oil in a large frying pan. Season the pork with the salt and pepper and add to the hot pan. Cook for 6 to 8 minutes or
until browned on both sides.
Place the onions in the bottom of a slow cooker and top with the pork. Cover and cook on low for 7 to 9 hours or until pork is tender. Remove pork and onion with slotted spoon; place on plate, reserving 240ml of the liquid. Discard remaining liquid. Return reserved liquid, Wholeberry Cranberry Sauce, chilli ketchup sauce to slow cooker. Stir to combine. Taste and add the hot chilli sauce to suit your taste.
For the coleslaw:
Mix together the cabbage, carrots, onion and Craisins® Dried Cranberries. Mix together the mayonnaise and yogurt and stir into the vegetables. Toss gently and leave in the fridge for 2 hours.
When the pork is cooked, shred the pork using a fork. Stir the pork and onion into the sauce in the slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns and serve with the coleslaw.
To cook the pork into the oven
Preheat the oven to 170*C/340*F/Gas 3.
Place the browned pork and onions into a roasting tin. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour or until the pork shreds easily with a fork.
