Ingredients

• 1 Boneless Pork Shoulder
• 1 cup Rosella BBQ Sauce with Rich Caramelised Onion
• Crusty bread rolls
• Handful of spinach leaves
• FOR THE SLAW
• 1 red apple, cut into matchsticks
• 3 celery stalks, finely chopped
• 1 cup red cabbage, finely shredded
• 1 cup savoy cabbage, finely shredded
• SLAW DRESSING
• 2 tbsp greek yoghurt
• 1 tsp maple syrup
• 1 tsp dijon mustard
• 1 tbsp finely chopped herb of choice (dill, parsley, or chives work well)
• 2 tbsp olive oil
• 2 tbsp water

METHOD

Step 1

Place pork shoulder in the slow cooker. Add enough water to cover the bottom of the slow cooker.

Step 2

Cook on low for 7 hours. Transfer pork to a bowl and shred with two forks.

Step 3

Return the pork to the slow cooker and stir in Rosella BBQ Sauce with Rich Caramelised Onion. Continue to cook on low for a further hour.

Step 4

Meanwhile, combine the dressing ingredients in a small jug. Toss together the salad ingredients with the dressing in a large bowl.

Step 4

Split the rolls in half, warm in the oven and fill with a generous amount of pulled pork and apple slaw and a handful of spinach leaves.