Pulled Pork Sliders
6
peopleServes
20
minutesPreparation Time
4
hoursCooking Time
Ingredients
- Pulled Pork
- Remaining
- 1 x 330 mL apple or pear cider
- 2 kg pork shoulder, fat and skin removed – bone out
- Slaw Dressing
- 1/2 cup (125 mL) mayonnaise
- 1 x 500 mL sweet BBQ sauce
- 1/4-1/2 white cabbage, sliced finely
- 4-6 radishes, sliced finely
- 4-6 spring onions, sliced finely
- 2 green apples, sliced finely
- 1/2 cup mayonnaise
- Slaw
- 1/4 - 1/2 white cabbage, finely sliced
- 4 radishes, grated
- 4 cup spring onions, finely sliced
- 1 green apple, grated
- 1 cup mixed coriander and mint leaves, finely chopped
- To Serve
- 6 buns, split and toasted
Directions
- Preheat oven 160°C (140°C fan forced).
- To make slaw dressing, place mayonnaise and 1 tablespoon of McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce in a large bowl and stir to combine. Add slaw ingredients and mix well. Refrigerate.
- Mix remaining McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce and cider together in a bowl until combined. Place pork shoulder in an oven proof roasting pan. Pour BBQ sauce mixture over pork, cover tightly with foil and place on middle rack of oven.
- Cook pork for 3 ½ hours, or until meat is very tender, checking every hour to make sure that the sauce doesn’t fully evaporate (if necessary, add an extra cup of water to the pan).
- Remove from oven, transfer pork to plate, cover and set aside, reserving pan juices for later. Pan juices will have reduced to a sticky sauce. Using 2 forks shred pork and stir meat through reserved pan juices. Divide shredded pork and BBQ slaw between toasted buns and serve warm.
Recipe Tip
Stick a bamboo skewer through the top of filled sliders to stop them toppling over.
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