This recipe involves slow cooking the pork, meaning you can do this in advance and still enjoy the football with your pals. Pair the meat with coleslaw and chipotle sauce, before serving in buns to hungry guests!
- 800g pork meat (pork shoulder)
- 1 Litre of chicken broth
- 8 buns
- For the sauce:
- 250ml of orange juice
- 5 tablespoons of white vinegar
- 2 garlic cloves chopped
- 1/2 onion chopped
- 1 tablespoon of ground cumin
- 1/2 teaspoon of pepper
- 1 teaspoon of salt
- 4 tablespoons of Chipotle Salsa from El Yucateco Salsa de Chipotle Salsa, available at mexgrocer.co.uk
- For the coleslaw:
- 2 cups of white cabbage
- 2 cups of red cabbage
- 2 peeled, grated carrots
- 150g of mayonnaise
- 1 tablespoon of sugar
- 2 tablespoons of white vinegar
Method1 Blend together the orange juice, 3 tablespoons of vinegar, the garlic, onion, cumin, salt pepper and salsa to create a sauce.
2 Place the pork and chicken broth in a saucepan on a high temperature on the hob.
3 Combine the white and red cabbage, carrots, mayonnaise, 2 tablespoons of vinegar and sugar in a bowl and serve well.
4 When the pork is nearly cooked, pull it carefully into thin strips. Then heat the buns so they are lightly toasted.
5 To serve, place some meat in the buns and serve with the chipotle sauce and coleslaw.
Prep Time20 minutes
Cook Time2 hours
Nutrition InformationServes 4
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