Chermoulla marinated pulled pork rolls

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

Makes 8 Item

Cook

3H 30M

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Ingredients

1.5 kilogram (3-pound) boneless pork shoulder

1/2 cup (130g) chermoulla

1/3 cup (100g) whole-egg mayonnaise

1 tablespoon lemon juice

1 teaspoon ras el hanout

1/2 (600g), cabbage, chopped coarsely

1 (180g) carrot, grated coarsely

1 tablespoon dried currants

1/2 cup fresh coriander (cilantro) leaves, loosely packed

8 (400g) soft long bread rolls

Method

1.Trim excess fat from pork. Place pork in a disposable baking dish, brush chermoulla all over pork. Cover, refrigerate 3 hours or overnight.

2.Heat a covered barbecue. Cook pork, in the dish, covered, using indirect heat, following manufacturer’s instructions, 3 hours or until very tender. Remove from heat. Cover, stand 20 minutes.

3.Meanwhile, combine mayonnaise, juice and ras el hanout in a large bowl. Add cabbage, carrot, currants and coriander, toss gently to combine. Season to taste.

4.Using two forks, shred pork coarsely. Sandwich pork and coleslaw between rolls.

Ras el hanout traditionally is a blend of 30 or more spices. It is available from Middle Eastern and specialty spice stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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