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Pulled pork sliders

Serves: 4 - 6

Prep time: 15 minutes

Cooking time: 3 hours 30 minutes

 

1 tbsp olive oil

1 kg pork boneless shoulder roast

120g Australian bacon, roughly chopped

1 carrot, diced

1 brown onion, diced

3 garlic cloves, roughly chopped

Water to cover

  • Glaze
  • 2 tsp olive oil
  • 1 brown onion, sliced
  • 3 garlic cloves, chopped
  • 1 tsp fresh ginger, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground smoked paprika
  • Sauce
  • 200ml pork stock (left over from slow cooking)
  • 1 cup pineapple juice
  • ½ cup apple juice
  • 1/3 cup tomato sauce
  • 1/3 cup BBQ sauce
  • 400g can crushed tomatoes
  • To serve
  • 6 buns, halved
  • 2 cups cabbage coleslaw
  • Pickles

1. Heat olive oil in a casserole dish on a high heat over the stove and brown pork scotch roast on all sides. Add bacon, carrots, onion and garlic and cook stirring for 2 minutes. Cover with water and place the lid on.

2. Place in a pre-heated oven at 120°C and cook for 3 hours until pork is soft.

3. Remove from oven and place pork on a plate. Strain the stock and set aside 200ml to make your sauce (remaining stock and vegetables can be frozen for later use).

4. To make the glaze, heat olive oil in a saucepan and sweat the glaze ingredients together. Stir in sauce ingredients and reduce for 15-20 minutes or until it is thick enough to coat the back of a spoon. Season with sugar and / or vinegar to taste.

5. Shred meat using two forks and place into a frying pan, mix in glaze until the pork is moist but not too wet. Heat until warmed through.

6. Serve in a bun with pickles and slaw.