Receta Pulled Pork Rolls with Fennel & Apple Slaw - Red Tractor April
It's time for this month's Red Tractor calendar recipe, which is Pulled Pork Rolls with Fennel & Apple Slaw.
Before we get started, this is April's calendar quote:
I am not sure that this always holds true, but certainly I can thank my Mum for a good solid start in life and ongoing support.
I did not use the calendar recipe for the pork; instead, I used this slow cooker recipe from Taste.com.
I agree with the comments on the recipe that the spice content could have been upped a bit, but in the end, it was ok and fit for purpose.
Here is my assembled roll (open roll is featured at the top of the post to showcase the slaw):
- Once you have your pulled pork, you will need the following to make up the rolls:
- 1 thinly sliced fennel bulb, retain fronds
- 2 tablespoons parsley leaves (I skipped it)
- 1 pink lady apple, skin on, quartered and thinly sliced (or any red apple)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- juice of half a lemon
- 2 tablespoons wholegrain mustard
- 1/4 cup aioli (or 1/4 cup mayo with a squirt of garlic paste mixed in)
- 6 crusty bread roll, split
- 3-4 cups pulled pork
Toss, the fennel, fronds, parsley, apple slices, olive oil, sugar and juice together. Season with salt and pepper and stand for 5 minutes.
Mix the aioli and mustard together and spread on the bread rolls.
Top each roll with a handful of pulled pork and slaw (and crispy pork skin if you have any - mine was chewy sadly).
I liked the aioli and mustard spread and would do that again. I also quite liked the slaw. However, there seemed to be a lot of pork, so I might cheat if I made these again and use sliced pork from the deli or some alternative.