PULLED PORK CROSTINI
WITH COLESLAW

Makes

18-20

PreP Time

20 minutes

Cook Time

3 1/2 hours

Total Time

4 hours

What you need to Get:

Bruemar Pork Collar Butt, 2 kg 

 

For the Rub:

+ 1 tablespoon chilli powder

+ 1 teaspoon garlic powder

+ 1/2 teaspoon onion powder

+ 1/2 teaspoon ground mustard


+ 4 cloves of garlic (coarsely chopped)

+ 1 cup of apple juice


+ 1 French baguette, thinly sliced

+ Coleslaw salad

What you need to do:

1. Combine the Rub ingredients, then rub all over the Pork.

2. Roast in the oven for 1 hour at 180° C (Fan forced)

3. Take out of the oven, pour the apple juice and garlic over the pork. Cover tightly with foil and return to the oven.

4. Roast for another 2 ½ hours on 160° C, or until the pork is tender and easy to shred with a fork.


5. Brush the bread slices with olive oil. Rub the garlic clove on the bread, and season with salt and pepper. Toast in the oven under grill for 5 minutes, or until golden brown.


6. Top each crostini with coleslaw and a tablespoon of Pulled Pork.