Pulled pork sliders with crunchy slaw
Serves: 20 | Preparation Time: 45 mins | Cooking Time: 6 hrs
2kg Tasman pork shoulder roast, cut into 2 or 3 pieces
1 onion, roughly diced
1 stalk lemongrass, bruised
2 garlic cloves, crushed
2 tbsp grated ginger
½ cup char siu sauce
½ cup rice wine vinegar
1 tbsp soy sauce
2 tbsp brown sugar
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 tbsp Kewpie mayonnaise
20 small brioche buns or 6 regular brioche buns
Gherkins to serve
- Place the chopped onion and lemon grass into a heavy base slow cooker or large pot and place pork on top.
- In a bowl, combine the garlic, ginger, char siu sauce, rice wine vinegar, soy sauce and sugar.
- 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)
- Once cooked, place the pork onto a large tray that will collect the juices and gently pull the meat apart with two forks.
- Once all the pork has been pulled, mix in with the pan juices to moisten. Cover and keep warm.
- For the slaw, use a large mixing bowl to toss together the salad ingredients together and toss through with Kewpie mayonnaise (to your liking).
- Assemble the slider by lightly toasting the buns and topping with the pulled pork and Asian slaw. Serve with gherkins on the side.
Recipe kindly provided by Australian Pork