Recipes
Smokey barbecue pulled pork sliders
This easy recipe makes 12 small sandwiches stuffed full with rich and juicy pulled pork
This easy recipe makes 12 small sandwiches stuffed full with rich and juicy pulled pork
Cook: 6 Hours 20 Mins
Serves: 6
Price: £1.54 per serving
Nutritional Information
Each 310g serving contains
Energy
2607kj
623kcal
2607kj
623kcal
31%
Fat
16.1g
16.1g
Med
23%
23%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
11.5g
11.5g
Med
13%
13%
Salt
4.03g
4.03g
High
67%
67%
of your reference intake.
Typical energy values per 100g:
841kj/201kcal
Typical energy values per 100g:
841kj/201kcal
Ingredients
1.6kg joint boneless pork shoulder
2 tsp sea salt
2 tbsp dark brown sugar
1 tbsp smoked paprika
2 tbsp American mustard
12 small rolls
Coleslaw, to serve
Method
1
Pre-heat your oven to 220°C/Fan 200°C/Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
2
Mix the salt, sugar, paprika and mustard. Rub half the mix thoroughly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
3
Turn the oven down to a laid-back 150°C/Fan 130°/Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Put it back into the oven and let it cook for at least 5 hours or until the pork is tender.
4
Crank up the oven to 220°C/Fan 200°C/Gas Mark 7. Uncover the pork and cook for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
5
Shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the rest of the seasoning mix. Fill the rolls with the pork and coleslaw and serve immediately.