Wendy's Kitchen Table

INGREDIENTS
1.4kg piece pork scotch fillet roast
2 tbs Masterfoods Smokey Barbeque seasoning
1 onion, chopped
750ml cola
1 cup barbeque sauce

COLESLAW
¼ green cabbage, finely sliced
¼ red cabbage, finely sliced
2 carrots, peeled, grated
2 tbs finely diced red onion
2 tablespoons chopped parsley or coriander
DRESSING
½ cup coleslaw dressing
½ cup sour cream
2 tbs lemon juice

16 slider rolls or 8 Hamburger rolls
Wedges, to serve

METHOD
Pre-heat oven to 160˚C or 140˚C fan-forced. Rub pork with seasoning. Place onion cola and sauce in a heatproof casserole dish, and stir well. Add pork. Cover and bring to the boil. Transfer the dish to oven and cook for 6 hours or until meat is very tender.
Remove pork and rest for 30 minutes. Skim fat from sauce. Using 2 forks, shred the meat and place into a bowl. Add 1 cup of sauce to the pork along with the strained onion bits.
Place the cabbage, onion, carrot, coriander and red onion in a bowl. In a small bowl mix coleslaw dressing, sour cream and lemon juice. Add to the cabbage and combine.
Assemble buns.

NOTE:
Pork can also be cooked in a slow cooker or pressure cooker.
Replace BBQ seasoning with Cajun seasoning.