Pulled pork potato rolls with Monterey Jack, chimichurri, chipotle coleslaw and pickled onions

Begin a day ahead of cooking with the pink pickled onions. Add all of the ingredients except for the onions to a pot over a medium heat. Bring the mix to a simmer then remove from the heat and leave to cool to room temperature 

Place the sliced red onions into a clean jar, then pour the pickling liquor over them. Seal the jar so that it is airtight, then store in the fridge overnight to pickle

The next morning, prepare the mashed potatoes for the sourdough potato rolls. Boil the peeled and chopped potatoes in salted water until tender, then remove from the water and use a potato masher or ricer to mash the potatoes until smooth 

Leave the mashed potatoes to cool to room temperature 

Meanwhile, prepare the base of the sourdough potato rolls. In a large mixing bowl combine the active sourdough starter with the room temperature milk. Whisk together until the starter dissolves. Add in the softened butter, caster sugar, mashed potato and egg then mix well until there are no large butter lumps and the sugar has mostly dissolved. Add in the flour and salt, then knead until a shaggy dough forms 

Turn out onto a lightly floured surface and knead well for around 10 minutes until the dough becomes smooth and elastic 

Place the dough into a lightly greased bowl and cover with cling film. Leave to proof at room temperature for 4 hours 

Meanwhile, prepare chimichurri. Add the parsley, coriander, garlic, shallots, red chillies, red wine vinegar and oregano to a blender and pulse until almost smooth. While the blender is running, add in the olive oil, then taste and season with salt and pepper as desired 

Transfer the chimichurri to an airtight container then store in the fridge until ready to plate 

Once the potato roll dough has proofed and almost doubled in size, divide the dough into 60 g portions. Shape each of the portions into balls, rolling the dough in your palm

Place all of the balls onto a parchment lined baking tray, then cover with a kitchen towel and leave to proof again at room temperature for 2 hours 

Meanwhile, preheat the oven to 190°C

Prepare the chipotle coleslaw by finely shredding both of the cabbages and the carrots 

In a large mixing bowl combine the mayonnaise and the ground chipotle chilli powder

Toss the cabbage in the chipotle mayonnaise, then add in the lime juice, apple cider vinegar and chopped coriander. Season with salt and pepper, then toss everything together to fully coat the vegetables 

Cover the bowl with cling film and set aside until ready to serve 

Once the dough balls have finished proofing, brush them with melted butter then sprinkle over the za’atar and sesame seeds

Bake them in the oven for 12–15 minutes, until golden 

Meanwhile, mix together the pulled pork with the barbecue sauce, adding more or less to taste 

Prepare the grill for direct cooking

Once the buns have cooled, slice them in half down the centre. Layer the chimichurri on the base of the sourdough potato rolls, then top with the coleslaw, the pulled pork, a layer of Monterey Jack cheese and top with the pickled onions. Place the top onto the bun, then place them all into a large skillet and cover with tin foil

Once the grill is ready, place the skillet over the heat and cook for 7–12 minutes, until the cheese has fully melted and the buns are warmed through

Meanwhile, mix together a pinch of the spice rub with some melted butter. Brush this over the buns as they come off the grill then serve