Pulled Pork Sliders








Preparation Time



Cooking Time

  • 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
  1. Preheat oven 160°C (140°C fan forced).
  2. 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.
  3. 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.
  4. 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).
  5. 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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