Pulled pork sliders with crunchy slaw

Prep time 45 minutes Cook time 6 hours

Serves 24 people



  • 2kg pork shoulder, cut into 2 or 3 pieces
  • 1 onion, roughly diced
  • 1 stalk lemongrass, bruised
  • 2 garlic cloves, crushed
  • 2 tablespoons grated ginger
  • ½ cup char siu sauce
  • ½ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar


  • 1 cup shredded cabbage
  • 1 cup shredded red cabbage
  • 1 carrot, shredded
  • 6 snow peas, trimmed and finely shredded
  • 2 spring onions, thinly sliced
  • 1 red chilli, seeded and finely sliced (optional)
  • 2 tablespoon Kewpie mayonnaise

To serve

  • 24 small brioche buns or 6 regular brioche buns
  • Gherkins to serve


  1. 1.
    Place the chopped onion and lemon grass into a heavy base slow cooker or large pot and place pork on top.
  2. 2.
    In a bowl, combine the garlic, ginger, char siu sauce, rice wine vinegar, soy sauce and sugar.
  3. 3.
    Pour the sauce over the pork and cover with a piece of baking paper and place the lid on top. Put the slow cooker or stove on low heat and cook for 6 hours. (If using leftover cooked roast, simply cook till heated through and soft)
  4. 4.
    Once cooked, place the pork onto a large tray that will collect the juices and gently pull the meat apart with two forks.
  5. 5.
    Once all the pork has been pulled, mix in with the pan juices to moisten. Cover and keep warm.
  6. 6.
    For the slaw, use a large mixing bowl to toss together the salad ingredients together and toss through with Kewpie mayonnaise (to your liking).
  7. 7.
    Assemble the slider by lightly toasting the buns and topping with the pulled pork and Asian slaw. Serve with gherkins on the side.

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