Pulled Pork Sliders

Serves 30

Ingredients

  • 2 kg 100% NZ pork shoulder (bone-in)
  • 2 Tbsp smoked paprika
  • 2 tsp fennel seeds
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp ground mustard powder
  • ¼ tsp cayenne pepper
  • Salt
  • Freshly ground black pepper
  • Few sprigs of thyme
  • 1 ½ cups apple juice (or half apple juice, half cider)
  • ½ cup barbecue sauce
  • 30 soft white dinner rolls
  • ½ cabbage, shredded (less if the cabbage is large)
  • 1 red onion, finely chopped
  • 1-2 carrots, grated
  • 1/3 cup roughly chopped parsley or coriander
  • ½ cup aioli
  • ¼ cup roasted peanuts (optional)
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How to Create an Entertaining Platter

Method

  • Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.

  • Preheat the oven to 130°C. Pour the apple juice around the pork, cover with foil and cook for 5 hours. Remove the foil for the final 20 minutes of cooking. Make sure there is around 2cm of liquid in the dish; if not then add a little extra apple juice. You will know when the pork is ready as it will be falling off the bone.

  • While the pork is cooking make the coleslaw. In a bowl place the cabbage, onion, carrots, parsley and peanuts in a bowl, then toss to combine. Add the aioli and toss again. Cover and refrigerate until needed.

  • Once the pork is cooked, pour the liquid from the dish into a bowl and allow to cool, skimming off the fat as it rises.

  • Once the pork is cool enough to handle, remove the skin, fat and bone; then using two forks, flake the pork into small pieces. Place the pulled pork in a bowl.

  • Combine the liquid in a saucepan with barbecue sauce and simmer until the sauce is thick. Mix the sauce into the pork.

  • Heat the dinner rolls in the oven then fill with pulled pork and coleslaw, serve while still warm.

By NZ Pork

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