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Slow-roasted pork jaffles with coleslaw
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Prep Time:
25 minutes
Cook Time:
300 minutes
Total Time:
325 minutes
Indulge in mouthwatering smoked pork jaffles with crunchy crackling and coleslaw for a satisfying meal!
Ingredients:
  • 4.80 gm salt
  • 2kg pork shoulder
  • 250ml (1 cup) hot water
  • Sliced white bread
  • Butter, to spread
  • Smoked barbecue sauce, to spread
  • Fresh continental parsley leaves, to serve
  • 300g savoy cabbage, finely shredded
  • 2 carrots, finely shredded
  • 3 green shallots, trimmed, sliced
  • 125g (1/2 cup) chipotle mayonnaise
Instructions:
  • Preheat the oven to 250°C/230°C fan forced. Score the pork rind deeply with a sharp knife, making sure to almost reach the flesh. Rub salt all over, ensuring it gets into the scores. Place the pork in a roasting dish and roast for 30 minutes until the rind starts to crackle. Reduce the heat to 170°C/150°C fan forced, baste the pork with pan juices, add water around the pork, cover with baking paper and foil, and bake for 4 1/2 hours or until tender. Increase the heat to 250°C/230°C fan forced, and cook for an additional 10 minutes until the crackling is crisp. Remove the crackling, break it into pieces, and use tongs and a fork to shred the meat.
  • In a bowl, mix cabbage, carrot, and shallot. Add mayonnaise and toss together until combined.
  • Heat up the jaffle maker. Spread barbecue sauce on one slice of buttered bread, then layer it with pork and another bread slice. Cook in the jaffle maker until golden. Repeat with the remaining ingredients. Sprinkle with parsley. Serve with coleslaw and crackling on the side.

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