0
image

Pulled Pork Sliders with BBQ Aioli Slaw

serves

6

pieces

Serves

prep-time

20

minutes

Preparation Time

210

min

Cooking Time

Ingredients
  • 6 Buns
  • 2 1/2 kg pork shoulder
  • 1 x 660ml bottle of apple or pear cider
  • 1 x 500ml bottle McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce
  • Slaw
  • 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 cup mixed coriander and mint leaves, chopped finely
  • Dressing
  • 1/2 cup mayonnaise
  • 1/8 cup McCormick Grill Mates Brown Sugar Bourbon Flavoured BBQ Sauce
  • Slaw
  • 4 spring onions, finely sliced
  • 1 green apple, grated
  • 1 cup mixed coriander and mint leaves, finely chopped
  • Pulled Pork
  • Remaining 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
  • To Serve
  • 6 Buns, split and toasted
Directions
  1. Place dressing ingredients in a bowl and stir to combine. Add to slaw ingredients and mix well.
  2. Preheat oven 150ºC.
  3. Whisk BBQ sauce and cider together in a bowl until combined.
  4. 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.
  5. Slow cook pork for 3 ½ hours. Check half way through cooking, and if sauce is reducing too much, add a cup of water.
  6. Remove pan from oven and place pork on plate, reserving pan juices for later. Pan juices will have reduced to a sticky sauce.
  7. Shred the meat with a fork and then stir shredded meat through reserved pan juices.
  8. Divide shredded pork and BBQ aioli slaw onto toasted buns and serve warm.
I'm cooking now!
#MyMcCormickCreation
Top