Chermoula Marinated Pulled Pork Rolls - cooking recipe

Ingredients

3 1/3 lb boneless pork shoulder, excess fat trimmed
1/2 cup North African chermoula paste
1/3 cup mayonnaise
1 tbsp lemon juice
1 tsp ras el hanout (Moroccan spice mix)
1/2 head cabbage (about 1 1/4 lb), coarsely chopped
1 None carrot, coarsely grated
1 tbsp dried currants
1/2 cup fresh cilantro leaves
8 None soft long bread rolls

Preparation

Place pork in a disposable baking dish and brush with chermoula. Cover and chill for 3 hours, or overnight.
Preheat grill. Place dish with pork on grill. Cover and cook over indirect heat for 3 hours, or until very tender. Remove from heat. Cover and let stand for 20 mins.
Meanwhile, combine mayonnaise, lemon juice and ras el hanout in a large bowl. Add cabbage, carrot, currants and cilantro and toss to combine. Season to taste.
Using two forks, shred pork coarsely. Sandwich pork and coleslaw inside rolls. Serve.