Recipe - Pulled Pork Sliders

Andy's famous Pulled Pork Sliders are an instant favourite for anyone who tries it. A recipe from a weekend away with the boys, it is the ultimate comfort meal with a punch of spice balanced perfectly by a zesty fresh slaw.

Feeds 6-8 people.

Ingredients: 

• 2kg pork shoulder (no skin) 
• Sea salt
• Olive oil 
• 250ml cider 
• DRY RUB: 2 tbsp fennel seeds, 1 tbsp black pepper corns, 2 tbsp dried chilli flakes, 2 chipotle or nacho chillies (chopped), 2 garlic cloves, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tbsp smoked paprika, 2 tbsp brown sugar 
• BBQ SAUCE: 400ml tomato passata, 1 tbsp dijon mustard, 2-3 tbsp caster sugar or raw sugar, 60ml cider vinegar
• SLAW: 1/4 white cabbage, 1 bunch radishes, 4 spring onions, 2 green apples, coriander, mint, lime juice 

Method: 

PORK

1. Preheat oven to 220 degree C
2. Grind all dry rub ingredients in mortar and pestle
3. Sprinkle salt on pork & brown on all sides in hot oil (use oven proof casserole pot) 
4. Once brown all over, remove and cover in dry rub 
5. Put back in casserole pot and pour over cider 
6. Bake uncovered for 20 minutes 
7. Reduce to 140 degree C. Cover & cook for 5 hours (top up cider if required) 
8. Remove and set aside pork 

SAUCE:

1. Add BBQ sauce ingredients to casserole dish & stir in with the pork & cider juices. Place over high heat on stove and stir. Season. 
2. Reduce heat & simmer until it thickens slightly. Pull pork apart using forks & pour sauce over 

SLAW:

1. Finely chop all ingredients and combine. 
2. Drizzle with lime juice and sprinkle with sea salt. 

Serve in mini rolls for sliders or in taco shells.