Cabbage & Radish Coleslaw
Balsamic Honey Barbecue Sauce
- You could use pork scotch fillet (neck) for this recipe.
Rub pork with oil and season. Cook pork on heated barbecue flat plate 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Transfer onion mixture and pork to a large disposable barbecue baking dish. Add stock and the water, bring to the boil.
Cover the dish tightly with foil. Cook pork, in dish, with barbecue lid closed, using indirect heat, following manufacturer’s instructions for 2 hours. Remove the foil; cook in covered barbecue a further 1 hour or until pork is tender.
Meanwhile, make cabbage and radish coleslaw.
Remove pork from dish, cover to keep warm; set aside. Strain cooking liquid into a medium bowl; discard solids. Reserve 1 cup of the cooking liquid.
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 cooking liquid; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, or until reduced by half. Season to taste.
Shred pork then stir through barbecue sauce. Sandwich buns with shredded pork and coleslaw.