Quick Pulled Pork Buns

• 1 × 480 g pack Community Co Pulled Pork

For the pickled cabbage

• 100 mL red wine vinegar
• 1 tsp caster sugar
• 1 tsp coriander seeds, lightly crushed
• pinch of sea salt and black pepper
• 300 g red cabbage, finely sliced
• ½ red onion, thinly sliced

To serve

• 4 brioche buns, halved
• Fresh coriander leaves
• Sliced gherkins
• Extra pickle juice for drizzling

1. Start with the quick pickle, as this needs time to work its magic. Place the red wine vinegar, caster sugar, coriander seeds, and a generous pinch of salt and pepper into a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves completely. Pour this warm pickling liquid over the sliced cabbage and onion in a bowl. Toss well, and leave to steep for at least twenty minutes. The longer you leave it, the better it gets.
2. Meanwhile, warm the Community Co Australian Pulled Pork according to the pack instructions. Once heated through, use two forks to gently pull the meat apart, creating those beautiful, tender shreds that make pulled pork so irresistible.
3. To assemble the buns, lightly toast the brioche halves, if desired. It’s not essential, but it does add a lovely textural contrast. Place a generous spoonful of the quick pickled cabbage on the base of each bun, followed by a handful of fresh coriander leaves. Pile on a hearty serving of the warm pulled pork, then top with a few sliced gherkins and an extra drizzle of that tangy pickle juice.
4. Crown with the brioche lid and serve immediately whilst everything’s still warm.