Pulled Pork Sliders with Apple Sauce and Caraway Slaw

clock 20 minutes + 4 hours 30 minutes bowl Serves 10


  • 2 onions, sliced
  • 3 cloves garlic, crushed
  • 2 cups chicken stock
  • ¼ cup brown sugar
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 750g pork shoulder roast
  • Apple Sauce:
  • 4 granny smith apples peeled, cored and sliced
  • 1 tsp butter
  • 1 tsp lemon zest
  • juice of ½ lemon
  • ¼ cup sugar
  • Slaw:
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup grated carrot
  • 1 tsp caraway seeds or cumin seeds, toasted
  • 1 tsp sesame seeds, toasted
  • ¼ cup chopped parsley
  • Salt to taste
  • Pepper to taste
  • Dressing:
  • 1 Tbsp flavourless oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp sweet chilli sauce
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  • 1. Preheat an oven to 140°C.

  • 2. Into a deep ovenproof dish place the sliced onions and garlic. Pour over the chicken stock. Combine the brown sugar, fennel seeds, cumin seeds and salt. Rub all over the pork, then place on top of the onions. Cover tightly with tinfoil or a lid. Place in the oven for 4 ½ hours until the pork is tender and falling away from the bone.

  • 3. Remove from the oven. Using two forks pull the pork to shred into pieces. The juice will help it remain juicy and delicious.

  • 4. To make the apple sauce - place the apples, butter, zest, juice and sugar into a small sauce pan. Add 1 cm water and cook for 10 minutes until the apples are soft but not too mushy. Remove and cool.

  • 5. To make the slaw – into a large bowl place the cabbages, carrot, caraway seeds, sesame seeds and parsley. Season with salt and pepper. Just before serving add the dressing and toss to combine well.

  • 6. To serve – preheat the sliders, fill with pulled pork, slaw and a dollop of apple sauce.

  • (pictured on the right of image)

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