Balsamic Honey Pulled Pork Buns With Coleslaw - cooking recipe

Ingredients

2 lb pork shoulder, trimmed
2 tbsp olive oil
1 None Spanish onion, chopped
4 cloves garlic, peeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups chicken stock
None None Cabbage and Radish Coleslaw
7 oz cabbage, thinly sliced
4 None radishes, trimmed, thinly sliced
2 tbsp finely chopped fresh chives
3/4 cup mayonnaise
2 tbsp white wine vinegar
None None Balsamic Honey Barbecue Sauce
3 tsp olive oil
1 None small Spanish onion, finely chopped
2 cloves garlic, minced
1 cup balsamic vinegar
1/2 cup tomato sauce
1/4 cup firmly packed brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
4 None brioche buns, sliced, to serve

Preparation

Preheat oven to 325\u00b0F.
Season pork. Heat oil in a large Dutch oven over high heat. Cook pork for 2 mins per side, or until browned. Add onion, garlic and herbs. Cook, stirring, for 2 mins, or until softened. Add stock and 1 cup water. Bring to a boil then cover and transfer to oven for 2 hours. Remove lid and cook for 1 hour, or until pork is tender.
Meanwhile, to make the coleslaw, combine all ingredients in a large bowl and season to taste. Chill until ready to serve.
Remove pork from pan, cover with foil and set aside. Strain pan juices. Reserve 1 cup.
To make the balsamic honey barbecue sauce, heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins, stirring occasionally, or until reduced by 1/2. Season to taste.
Shred pork and stir through barbecue sauce. Sandwich pork and coleslaw together with brioche buns. Serve.