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Pulled Pork Sliders With Coleslaw

  • Servings: 4

Ingredients

8 Dinner Rolls

Whole Egg Mayo for Spreading

4 Dill Pickle Cucumbers Sliced

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Pulled Pork

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2 Tablespoons of Olive Oil

600g Boneless Pork Shoulder

2 tsp Mild Smoked Paprika

1 Tsp Dried Chilli Flake

1 Tsp Ground Cumin

125ml Chicken Stock

Finely Grated Zest and Juice of 1 Orange

3 Tablespoons of Soft Brown Sugar

2 Tablespoons Cider Vinegar

2 Tablespoons of Tomato Ketchup

1 Tablespoon of Worcestshire Sauce

2 Garlic Cloves Crushed

2cm Piece of fresh Ginger finely Grated

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Coleslaw

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2 cups / 150g Finely shredded red cabbage

Half a carrot Grated

1 Large Handful of Coriander

Juice of 1 Lime

1 Tablespoon of Maple Syrup

2 Tablespoons of Olive Oil

Cooking Instructions

  1. To Prepare the Pulled Pork, heat the oil in a heavy based sauce pan over medium/high heat. Coat the pork in Paprika, chilli and cumin. Cook the pork for 4 – 5 mins, or until brown all over. Add the chicken stock, orange zest and juice, sugar, vinegar, tomato ketchup, worcestshire sauce, garlic and ginger to the pan and bring to the boil. Decrease the heat, cover and gently simmer for 1 and half hours our until tender. Remove the pork from the liquid and set aside on a plate to cool slightly.
  2. Simmer the liquid over medium heat, for 5 – 30 minutes, until reduced to make a thick sauce. Shred the pork, add to the sauce and stir to coat.
  3. 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.
  4. 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.
  5. Serve 2 sliders per person with dill pickles alongside.
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