- 2kg OTWAY pork boned shoulder, skinless
- 60g salt
- ¼ cup extra virgin olive oil
- 4 bay leaves
- 6 juniper berries, bruised
- 1 tablespoon whole all spice
- 2 cinnamon sticks
- 330ml bottle dry apple cider
- 250ml chicken stock
- 1 large fennel bulb, finely sliced
- ½ green cabbage, finely shaved
- 1 cup mint leaves, chopped
- bread rolls, halved, to serve
Honey mustard dressing:
- 2 tablespoons honey
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup (125ml) extra virgin olive oil