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Pulled Pork Subs

Serves: 6-8

For the marinade
 3 tbsp soft brown sugar
 3 tbsp apple cider vinegar
 2 tbsp tomato purée
 1 tbsp smoked paprika
 1 tbsp garlic salt
 ½ tbsp ground cumin
 1 tsp salt
 ¼ tsp cayenne pepper
 1 pork loin
 250 ml water
1

To assemble
6-8 sub rolls
Dubliner Mature White Slices
Coleslaw
Dill pickles, sliced
Crispy onion

2

Pre-heat oven to 140° C / 120°C fan.

3

Mix together the marinade ingredients in a small bowl to make a past.

4

Place pork loin in a small roasting dish then smear marinade over the meat. Pour water into the roasting dish (not over the meat directly) then cover with foil.

5

Slow cook for 8 hours in the pre-heated oven.

6

If the juices in the pan are quite liquid after cooking, pour into a saucepan and reduce over medium high heat until slightly thickened (this can be done in the roasting dish if using a hob-safe metal dish).

7

Use two forks to shred the meat and toss well with the juices.

8

To assemble the subs, cut the sub rolls down the middle from the top.

9

Fill each one with 1-2 slices of Dubliner Mature White slices, depending if you want a cheesier sub, then spoon a bit of coleslaw into the bun. Fill with pulled pork then top with slices of dill pickle and crispy onion.