Chermoula Marinated Pulled Pork Rolls

• 3 1/3 lb boneless pork shoulder, excess fat trimmed
• 1/2 cup North African chermoula paste
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp ras el hanout (Moroccan spice mix)
• 1/2 head cabbage (about 1 1/4 lb), coarsely chopped
• 1 None carrot, coarsely grated
• 1 tbsp dried currants
• 1/2 cup fresh cilantro leaves
• 8 None soft long bread rolls

1. Place pork in a disposable baking dish and brush with chermoula. Cover and chill for 3 hours, or overnight.
2. Preheat grill. Place dish with pork on grill. Cover and cook over indirect heat for 3 hours, or until very tender. Remove from heat. Cover and let stand for 20 mins.
3. Meanwhile, combine mayonnaise, lemon juice and ras el hanout in a large bowl. Add cabbage, carrot, currants and cilantro and toss to combine. Season to taste.
4. Using two forks, shred pork coarsely. Sandwich pork and coleslaw inside rolls. Serve.

pork shoulder, paste, mayonnaise, lemon juice, hanout, cabbage, carrot, currants, fresh cilantro, bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/35156 (may not work)