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

Ingredients

Fruit & Vegetables

  • 3 red onions, finely sliced into rounds
  • 2 limes, juiced
  • 3 large mashing potatoes, peeled and roughly chopped
  • 110g of mashed potatoes, from above
  • 4 garlic cloves, whole
  • 1 shallot, finely diced
  • 300g of red cabbage
  • 300g of white cabbage
  • 300g of carrots
  • 1 lime, juice and zest

Oils & Vinegars

  • 200ml of white wine vinegar
  • 2 tbsp of red wine vinegar
  • 400ml of extra virgin olive oil
  • 1 tbsp of apple cider vinegar

Store Cupboard

  • 3 tbsp of caster sugar
  • 10 black peppercorns
  • 40g of caster sugar
  • 450g of plain flour
  • 7g of salt
  • 1 pinch of salt, to taste
  • 1 pinch of ground black pepper, to taste
  • 100g of mayonnaise
  • 3 tbsp of ground chipotle chilli
  • 1 pinch of salt, to taste
  • 1 tsp white sesame seeds, to sprinkle

Spices & Dried Herbs

  • 1 tsp yellow mustard seeds
  • 2 bunches of fresh coriander, roughly chopped
  • 4 small red chillies, stems and seeds removed
  • 1 tsp dried oregano
  • 1 bunch of fresh coriander, roughly chopped
  • 1 tsp za'atar, to sprinkle
  • 1 pinch of barbecue spice rub

Bakery

  • 100g of sourdough starter, active

Dairy

  • 120g of whole milk, room temperature
  • 80g of unsalted butter, softened
  • 1 Freshlay Farms Golden Yolker® egg, beaten
  • 30g of butter, melted
  • 300g of Monterey Jack cheese, sliced
  • 30g of butter, melted

Salad & Fresh Herbs

  • 2 bunches of fresh parsley, roughly chopped

Fresh Meat

  • 600g of pulled pork

Cooking Sauces

  • 100g of barbecue sauce, plus extra to taste
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