Pulled Pork Potato Rolls with Monterey Jack, Chimichurri, Chipotle Coleslaw and Pickled Onions - Gre

Ingredients

• 3 red onions, finely sliced into rounds
• 200ml of white wine vinegar
• 2 limes, juiced
• 3 tbsp of caster sugar
• 10 black peppercorns
• 1 tsp yellow mustard seeds
• 3 large mashing potatoes, peeled and roughly chopped
• 100g of sourdough starter, active
• 120g of whole milk, room temperature
• 80g of unsalted butter, softened
• 40g of caster sugar
• 110g of mashed potatoes, from above
• 1 Freshlay Farms Golden Yolker® egg, beaten
• 450g of Doves Farm Organic Plain White Flour
• 7g of salt
• 2 bunches of fresh parsley, roughly chopped
• 2 bunches of fresh coriander, roughly chopped
• 4 garlic cloves, whole
• 1 shallot, finely diced
• 4 small red chillies, stems and seeds removed
• 2 tbsp of red wine vinegar
• 1 tsp dried oregano
• 400ml of extra virgin olive oil
• 1 pinch of salt, to taste
• 1 pinch of ground black pepper, to taste
• 300g of red cabbage
• 300g of white cabbage
• 300g of carrots
• 100g of mayonnaise
• 3 tbsp of ground chipotle chilli
• 1 lime, juice and zest
• 1 tbsp of apple cider vinegar
• 1 bunch of fresh coriander, roughly chopped
• 30g of butter, melted
• 1 tsp za'atar, to sprinkle
• 1 tsp white sesame seeds, to sprinkle
• 300g of Monterey Jack cheese, sliced
• 600g of pulled pork
• 100g of barbecue sauce, plus extra to taste
• 1 pinch of barbecue spice rub