DINER date
PULLED PORK BUN WITH MUSTARD BARBECUE SAUCE
SERVES 8
INGREDIENTS
• 2 tbsp extra-virgin olive oil
• 2kg pork neck
• 1 tbsp garlic powder
• 1 cup chicken stock
• 400g red cabbage, shredded finely
• 1 large beetroot, peeled, cut into matchsticks
• ½ cup currants
• ¾ cup mayonnaise
• 1 tbsp white wine vinegar
• 1 tbsp water
• 8 brioche buns, split
MUSTARD BARBECUE SAUCE
1 tbsp extra-virgin olive oil 1 medium brown onion, chopped finely 2 garlic cloves, crushed ¼ tsp chilli powder 1 cup mild 1 tbsp Worcestershire sauce ¼ cup caster sugar
