Pulled Pork Sliders

bowl Serves 30


  • 2 kg 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
  • 1/4 tsp cayenne pepper
  • salt
  • freshly ground black pepper
  • few sprigs of thyme
  • 1 1/2 cups apple juice (or half apple juice, half cider)
  • 1/2 cup barbecue sauce
  • 30 soft white dinner rolls
  • 1/2 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
  • 1/2 cup aioli
  • 1/4 cup roasted peanuts (optional)
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  • 1. Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.

  • 2. 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.

  • 3. 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.

  • 4. 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.

  • 5. 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.

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

  • 7. 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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