Slow cooked pulled pork sliders recipe with homemade coleslaw

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This tasty recipe is inspired by traditional cooking in America's Deep South. Slather on the BBQ sauce and slaw and prepare to get messy.

Pulled Pork burger sliders with coleslaw
We love pulled pork so much, we'd probably marry it (if we hadn't already agreed to wed bacon that is).

There's nothing better than slow-cooked pulled pork on a bed of creamy coleslaw, and now you can make the whole lot from scratch with this simple recipe. Get stuck in.

Pulled pork shoulder with creamy coleslaw in a mini bun


Makes : 10 rolls/Serves 4-5

INGREDIENTS

  • For the bread rolls:
  • 500g white bread mix
  • 160g Rachel’s low fat natural yogurt, warmed
  • 160ml water, warm
  • NB: If there isn’t time to make the bread rolls, you can buy ready made soft white bread rolls
  • For the pork:
  • 1kg pork shoulder
  • 2 ½ tbsp paprika
  • 2 tsp salt
  • 2 cloves garlic, crushed
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • ½ tbsp dried thyme
  • 3 x 500ml bottles Cola
  • For the coleslaw:
  • Half white cabbage, finely chopped
  • 2 carrots, peeled and grated
  • 2 red onions, finely sliced
  • A pinch of chilli flakes
  • 180g Rachel’s low fat natural yoghurt
  • Juice of ½ lemon
  • Salt & pepper to season

METHOD

For the bread rolls:

Place bread mix in a bowl or food mixer, add the yogurt and water, and mix together for five minutes to form a ball of dough.

Place the dough on a floured surface and leave for five minutes. Knead and stretch for two minutes. Mould into a ball and rest for five minutes.

Shape the dough and place on a greased baking tray. Divide the dough into ten pieces.

Cover with a damp cloth or cling film and leave to rise in a warm place for 30-40 minutes or until the dough has doubled in size.

Uncover and bake in the oven, pre-heated to 230C/ 450F/ Gas Mark 8, for 30 minutes until golden brown.

For the pork:

Mix together all the spices and garlic and rub all over the pork shoulder. Cover with aluminium foil or parchment paper and place in the fridge for 12-24 hours.

Take out the joint and place in a roasting tray and pour two bottles of cola over the meat. Cover the tray and joint with aluminium foil completely. Cook in a pre-heated oven 170C/340F/Gas Mark 3 for three hours. Check every hour that the joint is not cooking dry and add more cola as necessary.

After three hours, remove the parchment paper/ foil and cook for at least another hour. Then remove from the oven and leave to rest before ‘pulling’ the pork with a fork. Shred the meat into small pieces with another fork

For the coleslaw:
Mix together all the coleslaw ingredients until well combined.

To serve: pile the pulled pork shoulder on to the bread rolls and top with a spoonful of coleslaw.


COOK TIME

5 hours



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