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Name: Pulled Pork Sliders
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 kg 100% NZ pork shoulder (bone-in); 2 Tbsp smoked paprika; 2 tsp fennel seeds; 1 tsp ground coriander; 1 tsp ground mustard powder; 1/4 tsp cayenne pepper; Salt; Freshly ground black pepper; Few sprigs of thyme; 1 1/2 cups apple juice (or half apple juice half cider); 30 soft white dinner rolls; 1/2 cabbage, shredded (less if the cabbage is large); 1 red onion finely chopped; 1-2 carrots, grated; 1/3 cup roughly chopped parsley or coriander; 1/2 cup aioli; 1/4 cup roasted peanuts (optional); 2 tsp dried oregano; 1/2 cup barbecue sauce

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INGREDIENTS

2 kg 100% NZ pork shoulder (bone-in)
2 Tbsp smoked paprika
2 tsp fennel seeds
1 tsp ground coriander
1 tsp ground mustard powder
1/4 tsp cayenne pepper
Salt
Freshly ground black pepper
Few sprigs of thyme
1 1/2 cups apple juice (or half apple juice ; half cider)
30 soft white dinner rolls
1/2 cabbage, shredded (less if the cabbage is large)
1 red onion finely ; chopped
1-2 carrots, grated
1/3 cup roughly chopped parsley or coriander
1/2 cup aioli
1/4 cup roasted peanuts (optional)
2 tsp dried oregano
1/2 cup barbecue sauce

Recipe

INSTRUCTIONS

Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.

Preheat the oven to 130°C. Pour the apple juice around the pork, cover with foil and cook for 5 hours. Remove the foil for the final 20 minutes of cooking. Make sure there is around 2cm of liquid in the dish; if not then add a little extra apple juice. You will know when the pork is ready as it will be falling off the bone.

While the pork is cooking make the coleslaw. In a bowl place the cabbage, onion, carrots, parsley and peanuts in a bowl, then toss to combine. Add the aioli and toss again. Cover and refrigerate until needed.

Once the pork is cooked, pour the liquid from the dish into a bowl and allow to cool, skimming off the fat as it rises.

Once the pork is cool enough to handle, remove the skin, fat and bone; then using two forks, flake the pork into small pieces. Place the pulled pork in a bowl.

Combine the liquid in a saucepan with barbecue sauce and simmer until the sauce is thick. Mix the sauce into the pork.

Heat the dinner rolls in the oven then fill with pulled pork and coleslaw, serve while still warm.

NOTES

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Pulled Pork Sliders

2 kg 100% NZ pork shoulder (bone-in)
2 Tbsp smoked paprika
2 tsp fennel seeds
1 tsp ground coriander
1 tsp ground mustard powder
1/4 tsp cayenne pepper
 Salt
 Freshly ground black pepper
 Few sprigs of thyme
1 1/2 cups apple juice (or half apple juice half cider)
30 soft white dinner rolls
1/2 cabbage, shredded (less if the cabbage is large)
1 red onion finely chopped
1-2 carrots, grated
1/3 cup roughly chopped parsley or coriander
1/2 cup aioli
1/4 cup roasted peanuts (optional)
2 tsp dried oregano
1/2 cup barbecue sauce

Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.

Once the pork is cooked, pour the liquid from the dish into a bowl and allow to cool, skimming off the fat as it rises.

Once the pork is cool enough to handle, remove the skin, fat and bone; then using two forks, flake the pork into small pieces. Place the pulled pork in a bowl.

Combine the liquid in a saucepan with barbecue sauce and simmer until the sauce is thick. Mix the sauce into the pork.

Heat the dinner rolls in the oven then fill with pulled pork and coleslaw, serve while still warm.

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Pork Sliders
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Nutrition

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Serving Size: 1 Recipe (2162g)
Recipe Makes: 1 Recipe

Calories: 279
Calories from Fat: 32 (11%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 195.8mg		7 %
Potassium 739.5mg		19 %
Total Carbohydrate 62.6g		18 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 54.1g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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