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Prep time

Minutes

Cook time

Minutes

Serves

Adults

Difficulty

Easy - Med - Hard

Pulled Pork Sliders

When dinner feels like a treat you know you're on to a good thing. These pulled pork sliders take a little while to make, but they are well worth the wait (and you will mostly just be waiting!).

Ingredients

When dinner feels like a treat you know you're on to a good thing. These pulled pork sliders take a little while to make, but they are well worth the wait (and you will mostly just be waiting!).

 

Preparation time

30 minutes 

Cooking time

5 hours 

Serves

16

  

Ingredients

For the sliders:
1 kilo pork shoulder
2 tbsp paprika
1 tbsp garlic powder
1 1/2 tsp packed brown sugar
1 1/2 tsp celery salt
1 1/2 tsp mustard powder
1 bottle of Coopers beer
1 1/2 tsp salt
16 slider rolls, split
Cole slaw, for topping

For the sauce:
1 1/2 cups apple cider vinegar
1 clove garlic, smashed
1 tsp chilli flakes
1 1/2 tsp salt
2 tbsps packed brown sugar
2 tbsp tomato paste
1 tbsp dijon mustard

Method

  • Preheat the oven to 110 degrees.
  • Score the fat on the pork in a crosshatch pattern, making cuts approximately 3/4 of an inch deep and 1 inch apart.
  • To make the rub, combine the paprika, garlic powder, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl and massage it into the meat.
  • Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast for 3 hours, turning it every hour.
  • Remove the foil and continue roasting for about 1 1/2 more hours. Test a small portion to confirm it is ready, then remove from the oven, cover loosely with foil and let rest 30 minutes.
  • Meanwhile, combine the vinegar, garlic, chilli flakes, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil, then cool. 
  • Pull the pork into long shreds using two forks. Get rid of the fat and anything else that doesn't look delicious. 
  • Serve the pork on the slider rolls, top with coleslaw and drizzle with sauce.
  • Enjoy!

 

Method


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