Pulled Pork Subs
Cherie Metcalfe
These pulled pork subs are the real deal. Juicy pork cooked low and slow till it basically falls apart, mixed with a heap of tangy Blanc de Blanc sauce, and stuffed into a toasted roll. Chuck on some crunchy slaw and pickled onions if you’re feeling fancy, then get stuck in.
Ingredients
- 1.2kg pork shoulder (boneless)
- 2 tablespoons olive oil
- 3 tablespoons of Blow My Coals
1 teaspoon salt or Man Grind Flakes
- ½ teaspoon black pepper
- 1 cup chicken stock or water
- 1 cup Blanc de Blanc
- 4 soft sub rolls
1 cup shredded green cabbage or coleslaw mix
- ½ cup pickled red onions (optional)
- Fresh parsley or coriander for garnish
Directions
- Preheat the oven to 150°C fan bake.
- Rub the pork shoulder all over with olive oil.
- Massage the Blow My Coals, salt and black pepper. Rub evenly onto the meat.
- Place the pork in a roasting dish, pour chicken stock or water into the base, then cover tightly with foil.
- Roast for 3 ½ to 4 hours, until the pork is very tender and shreds easily with a fork.
- Remove from the oven and let the pork rest for 15 minutes.
- Shred the pork with two forks in the roasting pan so it soaks up all the juices.
- Stir through about ¾ cup of Blanc de Blanc until well coated.
- Lightly toast the sub rolls.
- Fill each roll with a generous amount of pulled pork.
Top with shredded cabbage or coleslaw mix and pickled red onions if using.
- Drizzle with extra Blanc de Blanc and finish with parsley or coriander.
