Pulled pork baps with apple slaw and tangy bbq sauce
Pork second courses
Armenian cuisine
My motivation to cook is often an attempt to recreate my favourite restaurants meals, and with a crowd to feed on a Friday night, the inspiration of Bodean's Pulled Pork Baps came to mind.
<br />I slow-roasted the pork in quite a traditional way, jazzing up my incarnation with apple-laced slaw and a barbeque sauce heavy in vinegar, slowly reduced down for that smoky flavour with a strong tangy kick.
<br />I like to serve this piled up in floury bread baps, but it could make a meal without the bread, maybe served with a baked sweet potato. The pork will feed 6-8, with plenty sauce left to keep in jars in the fridge for up to a month.
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