Slow-roast pork rolls with apple chilli chutney Recipe

Preheat the oven to 300°F (150°C).

In a bowl, combine the apple cider vinegar, brown sugar, soy sauce, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well.

Place the pork loin in a roasting pan and pour the marinade over it. Make sure the pork loin is evenly coated.

Cover the roasting pan with foil and slow-roast in the oven for 4-5 hours, or until the pork is tender and easily pulled apart with a fork.

While the pork is roasting, prepare the apple chilli chutney. In a saucepan, combine the chopped apples, red onion, apple cider vinegar, honey, minced jalapeno pepper, ground cinnamon, ground ginger, and salt. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the apples are soft and the chutney has thickened. Remove from heat and let it cool.

Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Then, use two forks to shred the pork into small pieces.

Slice the sub rolls in half lengthwise and fill each roll with the shredded pork. Top with a generous amount of apple chilli chutney.

Serve the slow-roast pork rolls with apple chilli chutney warm and enjoy!