There’s something magical about pork that makes it go well with sweet, salty and smoky flavours. This is no more apparent than with BBQ Pulled Pork Sliders. The rich moist character of slow cooked pork in a caramel-y, smoky, spicy BBQ sauce coupled with the fresh veggies of coleslaw, served on a sweet Brioche bun really completes this holy trinity of flavour. This spin on the recipe utilises an exotic Mesquite smoked BBQ sauce straight out of Texas and the age-old tradition of cooking pork with apple. Combine that with an aromatic spice rub and you’re gonna have a good time.
Pulled pork can only rise to greatness if it’s cooked for a long time. This recipe takes about 6 hours from go-to-woe but with a little fore-thought, it will be totally worth the wait and will win you the admiration of your peers.
- A 2.5kg skinless, bone in, Free Range Pork shoulder
- 1x Handful of brown sugar.
- 3x Apples, peeled, grated
- 200ml DL Jardine’s Mesquite BBQ Sauce
- 500ml Free Range Chicken Stock
- 50gm of a spice rub of your choosing (grind up a combination of dried chilli, paprika, cayenne, cumin, coriander, fennel, nutmeg etc)
Firstly, preheat your oven to 160C. Take your pork shoulder and massage in the brown sugar, and spice rub – making sure you liberally cover every surface and really work the spices into the flesh.
Move the shoulder to a deep oven safe pot and pour in the 500ml of Free Range Chicken stock, pop the lid on and place in the oven for 4 hours. Over this time the juices from the pork and the stock will meld together making and amazing syrup of flavour. Pull it out of the oven and add the grated apple to the pot and mash it into the juices. Put the lid back on and return it to the oven, reducing the heat to 120C and cook for a further 2 hours.
When it’s done, attack the shoulder with a fork, shredding it into little morsels, making sure to remove the pieces of bone. Add the 200ml of DL Jardines BBQ sauce and keep shredding and mixing until the pulled pork looks sticky, saucy and amazing.
Serve with coleslaw on Brioche buns for the full Cannings BBQ Pulled Pork Slider experience.
This recipe should feed 6-8 people and once it’s cooked the pork will last in your fridge for a week!