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BBQ Pulled Pork Roll

BBQ Pulled Pork Roll – recipe

Using KNORR Professional Barbecue Sauce gives the perfect flavour to complete this Grilled Pulled Pork brioche roll with gouda and red cabbage slaw.

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Ingredients

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For the Pulled Pork:

For red cabbage slaw:

  • Carrots 100.0 g
  • Red onions 50.0 g
  • Spring onions 50.0 g
  • Red cabbage 200.0 g
  • HELLMANN'S Real Mayonnaise 5L 100.0 ml

To assemble and finish:

  • Gouda cheese 150.0 g
  • Brioche Bun 10.0 pc

Using KNORR Professional Barbecue Sauce gives the perfect flavour to complete this Grilled Pulled Pork brioche roll with gouda and red cabbage slaw.

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Preparation

  1. For the Pulled Pork:

    • Rub the Pork Belly with the paprika.
    • Whisk KNORR Chicken Paste Bouillon into boiling water.
    • In a deep gastro tray add pork, chicken bouillon and crushed garlic.
    • Cover with baking parchment, foil and place in oven for 4 hours at 150c till the meat is falling apart.
    • Leave to cool slightly before pulling pork.
    • Combine with a little juices from gastro tray.
    • Fold through KNORRBarbecue Sauce.

  2. For red cabbage slaw:

    • Finely slice red cabbage, red onion, spring onion.
    • Julienne carrots on a mandolin.
    • Mix with HELLMANN's Real Mayonnaise.

  3. To assemble and finish:

    • Slice and toast Brioche rolls on solid top.
    • On base layer red cabbage slaw, Pulled Pork, sliced gouda.
    • Add bun top and toast with sandwich press.
    • Serve with a portion of fries.