Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
12
Slaw
- 2 spring onions
- 1tablespoons white wine vinegar
- 300grams fine cut coleslaw
- 1tablespoons wholegrain mustard
- 200milliliter creme fraiche
- 2 Envy apples, cored
- 1tablespoons mustard powder
- 12 round bread rolls
- 2 bay leaves
- 1 brown onion
- 1tablespoons olive oil
- 2 garlic cloves
- 225grams sachet smoky chipotle cooking sauce
- 1kilograms boneless roast pork shoulder
Nutrition per serving
1730kJ / 413Cal
1730 Kilojoules or 413 Calories
20% of daily energy intake*
Protein
20.4grams
Fat
19.7grams
Carbs
37.8grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat oil in pressure cooker set to browning (see tip). Add brown onion and garlic and cook for 3 minutes or until softened. Remove netting from pork and pat rind dry with paper towel. Add to cooker and cook for 10 minutes, turning, or until browned all over. Combine chipotle sauce, mustard powder and 2 cups water in a bowl. Add to cooker with bay leaves.
Step 2 of 6
Lock on lid and change setting to high pressure. Cook for 40 minutes.
Step 3 of 6
Carefully release steam valve and remove lid. Transfer pork to a dish.
Step 4 of 6
Change setting to simmer and cook sauce for 15-20 minutes or until thickened.
Step 5 of 6
Meanwhile, remove rind from pork and discard. Shred pork meat using 2 forks and place into a bowl. Add 1 1/2 cups sauce to pork and stir to coat.
Step 6 of 6
Combine crème fraîche, vinegar and mustard in a bowl. Add coleslaw, apple and spring onion and toss to combine. To serve, top roll bases with coleslaw, pork and roll lids.
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