Pulled Pork Sliders


Serves: 12
Preparation: 30 minutes
Cooking Time: 6 hours

Ingredients

 For the pulled pork:
  • 4 kg boneless pork shoulder
  • 4 T canola oil
  • 4 t smoked sea salt
  • 6 large garlic cloves, finely chopped
For the rub, mix:
  • 2 T smoked paprika
  • 4 t garlic flakes
  • 1 T dried chili flakes
  • 1 t mustard powder
  • 2 T brown sugar
  • 2 t smoked sea salt
  • 1 t freshly ground black pepper
For the sauce, mix
  • 1 cup smokey BBQ marinade
  • 1 cup warm water
  • 1 t Dijon mustard
  • 1 t  white wine vinegar
For serving:
  • 24 white sesame seed slider rolls
  • 4 T Dijon mustard
  • 400 g mixed salad leaves, rinsed and dried
  • 200 g gherkins, sliced
  • 2 small red cabbages, very thinly shredded
  • 80 g pickled red onion
Method
  1. Remove the skin and most of the fat from the pork. Place the meat on a board, score all over & butterfly where necessary to ensure the meat is even in thickness.
  2. Rub the pork with the oil, salt and garlic, then smear the rub all over the meat.
  3. Get a fire going, then place the coals in the very bottom of the braai &, once ready, add a large handful of wood chips and a pinch of tea leaves for a smokey effect. Position the lower grill of the braai.    ( I did mine on the stove) - much less hassle
  4. Place the main grill on the braai & place the pork in the middle over the direct heat of the coals. Put the lid on & open the vents slightly.
  5. Cook the meat for 30 minutes, turning occasionally to seal it all over. Cook on one side for 30 minutes, then turn and cook for a further 30 minutes. Top up the coals if necessary. Remove the pork & place into a large cast-iron pot with a lid.
  6. Pour half the sauce over the meat, cover, place in an oven preheated to 140°C & roast for 4 hours, adding the remaining sauce halfway through cooking.
  7. Once the meat is cooked through & pulls apart easily, remove from the oven and allow to rest for 15 minutes.
  8. Let the meat cool slightly (it mustn't be cold, meat pulls better while still warm), use two forks to pull it apart. Return the meat to the pan and mix with the pan juices. 
To make the sliders, cut the buns in half and toast each side until slightly crispy. Top the bottom of the roll with mustard and salad leaves, then add the puller pork, gherkins, shredded cabbage and pickled onions and the top half of the roll. Secure with a short wooden skewer. Repeat with remaining rolls. Place on platter to serve. 


Credit: Taste Magazine

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