Pulled Pork Ciabatta
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Servings
6 people
Servings
6 people
Pulled Pork Ciabatta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp pepper
  • 1 tsp brown sugar
  • Pinch of salt
  • 500 ml Irish Cider
  • 1.25 kg shoulder of pork (boneless)
  • 250 ml Ballymaloe Steak Sauce
  • 1/2 small head red cabbage (shredded)
  • 2 large carrots (shredded)
  • 2 green onions (thinly sliced)
  • 5 tbsp Ballymaloe Balsamic & Apple Cider Vinegrette
  • 6 ciabatta
  • mixed leaves
Units:
Instructions
  1. Mix together the smoked paprika, ground cumin, pepper, and brown sugar and salt. Rub over the boneless shoulder of pork.
  2. Put the pork in a big casserole dish, skin-side up, and pour in the cider.
  3. Cover with a lid and cook in the oven at 150C for 4 hours, until falling apart. Check every hour in case it gets dry – if it does, add a little more cider.
  4. Remove from the oven and put the meat in a big dish, leaving the liquid in the casserole.
  5. Cut the skin off, then shred the meat using two forks. Remove any fatty bits and skim any excess fat off the surface of the sauce.
  6. Add the Ballymaloe Steak Sauce to the casserole and mix it in.
  7. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste.
  8. To make the red cabbage slaw, combine the cabbage, carrots and onions in a large bowl.
  9. Stir in the Ballymaloe Balsamic and Irish Apple Cider Vinegrette.
  10. Season with salt and pepper as needed.
  11. Assemble your pulled pork burgers with pork, red cabbage slaw and mixed leaves.