Chris Chen
Primed for stuffing into rolls with a classic coleslaw, this pork is the do-ahead dish that keeps on giving. Think of it as batch cooking for the summer holidays. A throw-in-the-oven-and-go-to-the-beach affair to keep on standby, give it a little extra char on the barbecue, or in a hot oven or wood-fired oven. Brining the pork isn’t strictly necessary, but it will season the meat thoroughly and help prevent it from drying out. Start this recipe a day ahead to brine the pork.
Ingredients
Brine
Classic slaw
Method
1.For brine, combine salt, sugar and 1 litre of water in a large saucepan over high heat and stir to dissolve salt. Transfer to a large non-reactive container, add 5 litres of water and remaining ingredients, then refrigerate to chill. Submerge pork in brine and refrigerate (overnight). Drain pork and refrigerate until needed (up to 2 days).
2.Preheat oven to 150°C. Place pork in a roasting pan, cover tightly with foil and roast, turning occasionally, until pork is very tender (4½-5 hours). Refrigerate, still covered, until needed (keep for up to 2 days). Before serving, increase oven to 200°C and roast pork, uncovered, until golden and caramelised at the edges (30 minutes). Cool pork briefly, then shred with 2 forks and mix in a bowl with some pan juices.
3.For slaw, whisk mayonnaise, buttermilk and vinegar in a large bowl to combine, add remaining ingredients, season to taste and toss to coat. Refrigerate for 1 hour to soften before serving.
4.Spread bread rolls with mayonnaise or mustard and top with slaw, pulled pork and hot sauce to serve.
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