Rachael’s Pulled Pork Sliders

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This recipe will take some prior planning but the end result will make all the effort worthwhile. Allow yourself time overnight to marinade and up to eight hours to cook. You can marinate the pork shoulder a couple of days in advance and cook the day before and then reheat on the day – it always tastes better the next day. Just make sure you have plenty of willing and empty stomachs because your guests won’t be able to eat ‘just one’.

Ingredients

1 deboned whole pork shoulder (make sure it isn’t tunnel boned – you need it be flat)

Dry Marinade

¼ cup sweet paprika

¼ cup smoked paprika

¼ cup cayenne pepper

1 tbsp freshly ground black pepper

1 tbsp flaked sea salt

2 tbsp fennel seeds

1 tbsp chilli flakes (optional if you don’t like it too hot)

1 tbsp garlic powder

1 tbsp mustard powder

¼ cup brown sugar

Wet Marinade

2 tbsp crushed garlic cloves

½ cup tomato paste

¼ cup AYAM garlic and chilli paste

1 ½ cups apple cider vinegar

1 ½ cups chicken stock

1 large tin of cooking apples

250ml water

Final Cook for sauce

250ml orange juice

250ml water

Extras

12 Dinner Rolls

1 beaten egg to glaze

Method

For the dinner rolls lightly brush with beaten egg mix and heat in a medium oven just prior to serving. This adds a beautiful gloss and a lovely crust to the dinner roll. Another option is to serve the pulled pork in a French stick with the coleslaw and slice when your guests are ready to eat.

  1. Place all dry ingredients in a bowl and mix well. Place the pork shoulder into a baking dish and pour and rub the dry ingredients all over the pork. Do not remove any excess from the pan. Allow to marinade for a minimum of 4 hours – preferably overnight.
  2. Place all wet ingredients into a large saucepan and simmer and reduce by 1/3. Allow to cool
  1. Preheat oven at 160 degrees. Pour the wet ingredients over the marinated pork shoulder and rub all surfaces. Cover with foil and place into oven.
  1. Cook the pork low and slow for up to 8 hours or until the pork can be pulled apart with a fork (minimum 5 hours). Baste the pork every hour if possible
  1. Remove the pork from the pan – trying not to remove too much of the sauce. Pull the pork apart with a fork and place into a clean dish (this can be a little messy)
  1. Pour the remainder of the marinade from the baking pan into a saucepan and add orange juice and 250ml of water. Reduce by half or until it reaches a thick (but pourable) consistency.
  1. Pour enough of the sauce over the pulled pork to moisten and serve on fresh dinner rolls with coleslaw.
  1. Reserve the remainder of the sauce in an airtight container and use on BBQ steak or another pork shoulder at a later date

Note:  The sauce is lovely to have with thick slices of cold ham or with your bacon and eggs for breakfast.