Pulled Pork Sliders

Pulled Pork Sliders
© TABASCO

Pulled Pork Sliders

After marinating overnight in a spicy rub and slow-roasting for 12 hours, the pork emerges soft and tender – ideal for making these very more-ish sliders. The marinated red cabbage gives added crunch.

For the pork

Ingredients (4 servings)
400 g pork neck
12 slider buns (small burger buns)
1 handful rocket leaves, to serve
mayonnaise, to serve

For the rub

Ingredients (4 servings)
1 tablespoon(s) salt
1/2 tablespoon(s) brown sugar
1 1/2 tablespoon(s) paprika
1 tablespoon(s) barbecue seasoning
1/2 tablespoon(s) chilli powder
1/2 tablespoon(s) ground cumin
100 ml Tabasco Chipotle Sauce
1/2 tablespoon(s) cayenne pepper

For the marinated red cabbage

Ingredients (4 servings)
1/4 head red cabbage, finely sliced
25 ml apple cider vinegar
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) toasted fennel seeds (optional)
  • Mix all the ingredients for the rub in a small bowl, then massage it into the pork until it is well covered.
  • Put the pork in a plastic bag and lave to marinate in the fridge for up to 24 hours.
  • Preheat the oven to 110°C.
  • Remove the pork the from the plastic bag and transfer to a deep casserole with a lid (or a roasting pan covered with foil). Cover and cook in the oven for 12 hours.
  • For the red cabbage, mix all ingredients in a large bowl well and leave to marinate for 2 hours.
  • At the end of the pork cooking time, remove the pork from the oven and, using 2 forks, shred the pork finely.
  • To serve, pile the pulled pork onto the slider buns and top with the marinated red cabbage, a few rocket leaves and a dollop of mayonnaise.
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