Back to Recipes
Rate this recipe by Grill-Mates
Pulled Pork Sliders with BBQ Aioli Slaw
2 1/2 kg pork shoulder
4 spring onions, finely sliced
1 green apple, grated
1 cup mixed coriander and mint leaves, finely chopped
McCormick Grill Mates Brown Sugar Bourbon Flavoured BBQ Sauce
1 x 330 ml apple or pear cider
2 kg pork shoulder, fat and skin removed – bone out
6 Buns, split and toasted
Place dressing ingredients in a bowl and stir to combine. Add to slaw ingredients and mix well.
Preheat oven 150ºC.
Whisk BBQ sauce and cider together in a bowl until combined.
Place pork shoulder in oven proof roasting pan. Pour BBQ sauce and cider over pork and cover with foil and place on middle rack of oven.
Slow cook pork for 3 ½ hours. Check half way through cooking, and if sauce is reducing too much, add a cup of water.
I'm cooking now!
Try these flavour filled favourites
Mexican BBQ Corn Cobs
Slow Roasted BBQ Pork Belly
American Club Sandwich