Tom's Balsamic Honey Pulled Pork Sannies

Tom's Balsamic Honey Pulled Pork Sannies

Ingredients

• pulled-pork:
• trimmed pork shoulder
• 2 tablespoon Celia's EVOO
• 1 brown onion, chopped
• 4 clove garlic, peeled
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 cup chicken stock
• 1 cup water
• 4 brioche buns, sliced
• Cabbage and radish slaw:
• 200 gram cabbage, sliced thinly
• 4 trimmed radishes, sliced thinly
• 2 tablespoon finely chopped fresh chives
• 3/4 cup mayonnaise
• 2 tablespoon white wine vinegar
• Balsamic honey barbecue sauce:
• 3 teaspoon olive oil
• 1 small brown onion, chopped finely
• 2 clove garlic, crushed
• 1 cup Celia's Traditional Dark balsamic vinegar
• 1/2 cup tomato sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoon honey
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard

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.