Recipes

Sarah Tiong’s BBQ Pulled Pork Sliders

Prep time 4 hours Cook time 10 minutes

Serves 4 people

Got pulled pork leftovers? Sarah Tiong show us just how versatile pork shoulder can be as she shows us ‘Pulled Pork 4 Ways’:

  1. BBQ Style Sliders (this recipe)
  2. Tacos with Spicy Salsa
  3. Salad with Brussel Sprouts & Apple
  4. Pasta Linguine

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Ingredients

Pulled Pork Base Recipe

  • •
    2.5-3kg Pork Shoulder
  • •
    2 tablespoons salt
  • •
    2 tablespoons ground toasted coriander seed
  • •
    2 tablespoons ground toasted fennel seed
  • •
    2 tablespoons ground toasted black pepper
  • •
    2 large brown onions, finely chopped
  • •
    5 garlic cloves, finely chopped
  • •
    1-2L Boiling water or stock

BBQ Sauce

  • •
    3 tablespoons oil
  • •
    1 large brown onion, finely chopped
  • •
    3-5 garlic cloves, finely grated
  • •
    ½ cup tomato sauce
  • •
    ¼ cup maple syrup
  • •
    2 tablespoons Worcestershire sauce
  • •
    ¼ cup white wine or apple cider vinegar
  • •
    1 tablespoon Dijon mustard
  • •
    1 ½ tablespoons smokey tabasco
  • •
    1 cup Bourbon or Whiskey
  • •
    1 cup water

Method

  1. 1.
    Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
  2. 2.
    Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
  3. 3.
    Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
  4. 4.
    Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
  5. 5.
    Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
  6. 6.
    Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
  7. 7.
    Whisk together the ingredients for the BBQ sauce. Combine with a few ladles of the reserved cooking liquid.
  8. 8.
    In a large saucepan, heat up the BBQ sauce. Add the shredded pork and combine well. Season as needed and serve burger style with slaw in a soft bun.
  9. 9.
    'Pulled Pork 4 Ways' extension recipe links in 'General Information' tab

General Information

Sarah Tiong’s Pulled Pork 4 Ways:



  1. BBQ Style Sliders (this recipe)

  2. Tacos with Spicy Salsa

  3. Salad with Brussel Sprouts & Apple

  4. Pasta Linguine