PULLED PORK SLIDERS WITH COLESLAW AND PICKLES
Perfect for a picnic or a party, these colorful and yummy sliders are sure to please!
Serves 4
8 Dinner rolls Whole-egg mayonnaise, for spreading 4 dill-pickle cucumbers, sliced
Pulled Pork 2 tablespoons olive oil 600 g (1 lb 5 oz) boneless pork shoulder 2 teaspoons mild smoked paprika 1 teaspoon dried chilli flakes 1 teaspoon ground cumin 1/2 cup (125 ml/4 fl oz) chicken stock 3 tablespoons soft brown sugar 2 tablespoons cider vinegar 2 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce 2 garlic cloves, crushed 2 cm ( 3/4 in) piece ginger, peeled and finely grated Finely grated zest and juice of 1 orange
Coleslaw 2 cups (150 g/5 oz) finely shredded red cabbage 1/2 carrot, grated 1 large handful coriander (cilantro) 1 tablespoon maple syrup 2 tablespoons olive oil Juice of 1 lime
Step 1
To prepare the pulled pork, heat the oil in a heavy lidded frying pan over medium–high heat.
Step 2
Coat the pork in the paprika, chili and cumin.
Step 3
Cook the pork for 4–5 minutes, or until browned all over.
Step 4
Add the chicken stock, orange zest and juice, sugar, vinegar, tomato ketchup, Worcestershire sauce, garlic and ginger to the pan and bring to the boil. Decrease the heat, cover and gently simmer for 1 1/2 hours, or until tender.
Step 5
Remove the pork from the liquid and set aside on a plate to cool slightly. Simmer the liquid over medium heat, for 5–10 minutes, until reduced to make a thick sauce. Shred the pork, add to the sauce and stir to coat.
Step 6
To prepare the coleslaw, combine the cabbage, carrot and coriander in a medium-sized bowl. Combine the lime juice, maple syrup and olive oil in a small bowl. Pour over the coleslaw and toss to coat.
Step 7
Cut the rolls in half horizontally and spread the mayonnaise on the lids. Divide the pulled pork between the bases, top with coleslaw and cover with the lids. Serve 2 sliders per person with dill pickles alongside.
This recipe is excerpted with permission from Great Pub Food: Make Home Your New Local
by Rachael Lane and published by Hardie Grant Books.
