PULLED PORK ROLLS

Ingredients

2 tbs salt flakes
2 tbs packed brown sugar
2 tbs sweet paprika
1 tsp ground mustard
1 tsp freshly ground black pepper
1.2 kg boneless piece of pork such as scotch fillet,
375ml stout*
1⁄2 cup cider vinegar
6 to 8 bread rolls, split
3⁄4 cup barbecue sauce**

* Stout is commonly sold as Guinness, available in small bottles or cans  at all liquor stores
** Various boutique style BBQ sauces are available at delicatessens or large supermarkets.

Method

  1. Preheat KitchenAid Multi-Cooker to Slow Cook Low setting. Combine salt, brown sugar, paprika, mustard and pepper.  Rub spice mixture over pork
  2. Place pork in Multi-Cooker. Add stout and vinegar. Cover and cook 3 1⁄2 hours – 4 hours or until roast is fork-tender. Turn off heat and let stand 15 or until cool enough to handle.
  3. Shred pork using two forks into long pieces. Serve warm on rolls with barbecue sauce.

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