Description

Tuck into these crispy bread rolls filled with beetroot coleslaw, rocket and sticky maple and orange-infused barbecued pork.

Ingredients

  • 2 oranges, zested, juiced
  • 1/4 cup (60ml) maple syrup
  • 1 tablespoon ground ginger
  • 2 teaspoons dried thyme
  • 1.5kg Australian Pork Leg Roast Boneless
  • 250g pkt Beetroot Coleslaw Mix
  • 60g pkt Australian Baby Rocket Leaves
  • 1/3 cup (100g) coleslaw dressing
  • 6 Bakery Rustic Rolls

Instructions

  1. Preheat a covered barbecue on high (alternatively, preheat oven to 230C).
  2. Combine the orange zest, orange juice, maple syrup, ginger and thyme in a large bowl. Season. Add the pork and turn to coat. Place the pork and the remaining orange mixture in a baking tray. Cook the pork in a covered barbecue using indirect heat, or in the oven, for 30 mins. Reduce heat to medium (alternatively, reduce oven to 200C). Cook in a covered barbecue using indirect heat, or in the oven, for 1 1/2 hours or until cooked through, brushing with juices in tray every 20 mins. Remove from heat. Cover with foil and set aside to rest for 20 mins. Thinly slice.
  3. Combine the beetroot coleslaw, rocket and dressing in a large bowl.
  4. Fill the rolls with sliced pork and coleslaw to serve.