Cooking with Sarah Boorer
Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up pulled pork sliders with apple slaw & chipotle mayo (recipe courtesy Women’s Weekly) Ingredients1.4 kg boneless pork roast shoulder2 chipotle chillies in adobo sauce (see tips), chopped finely2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce¼ cup (25g) smoked paprika2 tablespoons ground cumin2 tablespoons ground coriander2 tablespoons olive oil2 tablespoons fresh thyme sprigs2 tablespoons fresh oregano sprigs330 ml beer1 cup (250ml) Massel Beef Style Liquid Stock4 cloves garlic, bruised, skin on3 cinnamon sticks2 tablespoons lime juice12 mini wholemeal mixed seed bread rolls (580g) Apple slaw2 small red delicious apples (260g), unpeeled, cut into matchsticks, reserve cores1 small fennel bulb (200g), cut into matchsticks, reserve stems and fronds2 small shallots (50g), peeled (skins reserved), sliced thinly1 bunch fresh coriander (100g), stems reserved, leaves chopped1 tablespoon olive oil1 teaspoon finely grated lime rind1 tablespoon lime juice Chipotle mayo1 egg½ teaspoon hot English mustard1 cup (250ml) grape seed oil1 tablespoon apple cider vinegar1 chipotle chilli in adobo sauce (see tips), chopped finely2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce Chipotle mayo1 egg½ teaspoon hot English mustard1 cup (250ml) grape seed oil1 tablespoon apple cider vinegar1 chipotle chilli in adobo sauce (see tips), chopped finely2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce Method1. Make apple slaw. Place ingredients, including reserved fennel fronds, in amedium bowl; toss gently to combine. Season to taste. Refrigerate until required.2. Preheat oven to 150°C.3. Cut pork in half lengthways; pat dry with paper towel. Combine chopped chipotle, adobo sauce, paprika, cumin and ground coriander in a large bowl; add pork, turn to coat. Season.4. Heat oil in a large 4 litre (16 cup) flameproof baking dish over high heat. Cookpork for 2 minutes each side or until browned. Remove from dish. Wipe dish clean,add any leftover marinade to dish, with thyme, oregano, beer, stock, garlic,cinnamon and reserved off-cuts (from the apple slaw). Bring to the boil; cover, then transfer to oven. Bake pork for 2 hours or until tender.5. Meanwhile, make chipotle mayo. Blend or process egg and mustard untilcombined. With the motor operating, add oil, drop by drop at first, then in a thin,steady stream, until mixture thickens. Stir in vinegar, chopped chipotle and adobosauce. Season to taste.6. Remove pork from dish. Using two forks, shred meat; place in a medium bowl.Transfer braising liquid to a large deep frying pan. Bring to the boil; boil for 15minutes or until reduced to 1 cup (250ml). Stir lime juice into reduced liquid; pourover pork, toss to coat.7. Split rolls in half; divide slaw, pork and mayo among rolls. NoteYou will need a 340g can chipotle chillies in adobo sauce for this recipe, availablefrom grocery stores or delicatessens in the spice section. Wash any dirt and gritaway from the coriander roots before using. Pulled pork can be stored in the fridgefor up to 3 days or freezer for up to 3 months. See omnystudio.com/listener for privacy information.
