Serves: 10
Prep time:
| Boned Pork Shoulder, Rind Removed | 1.5-2 kg |
| Birch & Waite Rib Sauce | 200 g |
| Mixed Grain Rolls | 10 |
| Baby Cos Lettuce | 2 Whole |
| Rocket | 100 g |
| Red Capsicum, Sliced | 150 g |
| Green Capsicum, Sliced | 150 g |
| Yellow Capsicum, Sliced | 150 g |
| Birch & Waite Garlic Aioli Mayonnaise | 200 g |
Method
- Spread Birch & Waite Rib Sauce over pork. Cover and refrigerate overnight for maximum flavour
- Roast pork slowly 140°C for 3 hours. Rest for 30 minutes. Remove fat and rind. Using 2 forks to pull the meat to achieve a shredded meat
- Arrange salad ingredients and pork on roll
- Top with Birch & Waite Aioli Garlic Mayonnaise
Tips:
Use wraps, flat breads or Vietnamese rice paper as an alternative. Try Birch & Waite Smokey Chipotle for a different flavour
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