Pulled pork sliders
Pulled pork takes time to prepare due to the long, slow cooking process. So while the grill is crowded with sausages and steaks, use the oven to prepare this. It can easily be reheated if made ahead of time, too. To serve halve slider buns, top with some coleslaw, salad and prepared mustard. Serve remaining barbecue sauce on the side.
|2.4 kgs||Pork shoulder|
|1 clove||Garlic, crushed|
|1 Tbsp||Brown sugar|
|1 Tbsp||Dried mustard|
|2 Tbsp||Sea salt, coarse|
Cider-vinegar BBQ sauce
- Mix the paprika, garlic, brown sugar, dry mustard, and salt together, then rub all over the pork. Cover and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 150C. Put the pork in a roasting pan and add ½ cup of water. Roast and baste for about 2 hours. Then cover with tin foil and continue cooking a further 3½ hours or until the pork is falling apart.
- While the pork is cooking, make the BBQ sauce. Combine the vinegar, mustard, tomato sauce, brown sugar, garlic, salt, cayenne pepper and black pepper in a saucepan over a medium heat. Simmer gently, stirring, for 10 minutes.
- When the pork is done, take it out of the oven and place on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, pour any pan juices into the sauce and cook a further 5 minutes.
- To “pull” the warm pork, remove any outer skin then use two forks. Using one to steady the meat, use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half the sauce over it. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each slider bun and top with some coleslaw, salad, mustard and remaining BBQ sauce on the side.
This recipe will also work with almost any slow-cooked red or white meat. Times will vary but the main thing is to cook the meat until it falls apart.