2kg boneless pork shoulder roast, rind removed, excess fat trimmed
2 teaspoons olive oil
500ml (2 cups) cold water
80ml (1/3 cup) hoisin sauce
60ml (1/4 cup) soy sauce
4 garlic cloves, peeled, halved
4cm-piece fresh ginger, peeled, thickly sliced
2 whole star anise
2 cinnamon sticks
12 mini extra soft lunch rolls, warmed, halved
50g butter, at room temperature
Preheat oven to 150C. Place pork on a chopping board. Cut a horizontal slit in the thick end (don’t cut all the way through) and open to lie flat in one piece, about 4cm thick. Season.
Heat oil in a roasting pan over medium-high heat. Cook pork, turning, for 6 minutes or until brown.
Combine water, hoisin sauce, soy sauce, garlic, ginger, star anise and cinnamon in a large jug. Pour over pork. Cover with foil. Bake, turning once and basting occasionally, for 2 1/2 hours or until pork is very tender. Remove foil and cool in pan for 30 minutes.
Transfer the pork to a chopping board, reserving the braising liquid. Shred the meat, discarding any fat. Transfer to a bowl. Pour reserved braising liquid into a jug. Use a metal spoon to skim and discard fat from the surface. Add 80ml (1/3 cup) braising liquid to pork. Toss to combine.
Meanwhile, to make the cucumber and apple pickle, whisk the vinegar, sugar and salt in a bowl. Add the cucumber and apple. Toss to combine. Stand for 8 minutes. Drain.
Spread the roll bases with butter. Top with pickle, pork and roll tops.
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