Maple mustard pulled pork sandwiches


Prep: 0:15 | Cook: 3:30 | Servings: 4 | Easy

Serve these tender, maple and mustard pulled pork sandwiches with golden oven-baked chips.



  • 500g Coles Australian Pork Belly
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 4 Coles Brioche Burger Buns, split


  • 1/2 baby red cabbage, shredded
  • 1 carrot, peeled, cut into matchsticks
  • 1 Granny Smith apple, cored, cut into matchsticks
  • 1/2 cup coriander leaves
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar



Step 1
Preheat oven to 140C. Place the pork in a small roasting pan. Combine the maple syrup, stock, combined mustard and celery salt in a jug. Pour over the pork and turn to coat. Cover the pan tightly with foil.
Step 2
Roast, turning occasionally, for 3 hours or until the pork is very tender. Uncover and roast for 30 mins or until syrup reduces and begins to caramelise. Carefully remove rind and discard. Use 2 forks to coarsely shred
Step 3
To make the apple coleslaw, combine the cabbage, carrot, apple, and coriander in a large bowl. Whisk the mayonnaise and vinegar in a small bowl. Season. Drizzle over the cabbage mixture and toss to combine.
Step 4
Fill rolls with pork and apple coleslaw.
Publication: Coles