We made these sliders to fulfill a brief for our friends at Liquid Ideas but they turned out so well I wanted to share them with all of you as well. Pork and apple is a classic combination (tastes so good!) that will go down a treat at any party or BBQ. Enjoy!
recipe
by Gastronomy Executive Chef, Cyril Miletto and Creative Director, Miccal Cummins.
Makes about 30 sliders
For the rub combine:
2 tsp chilli powder
2 tsp cumin powder
2 tsp paprika
2 tsp ground white pepper
1 tbsp brown sugar
1 tbsp salt
2 tsp ground coriander
For the brine mix together cold:
1L apple cider
½ the rubbing mix above
1 tbs salt
For the pork:
3 kg pork shoulder, bone-in, skin removed
Cover with the brine. Leave an hour, then turn and refrigerate overnight.
The next day, pre-heat an oven to 150˚c. Rinse and pat dry the pork. Rub the remaining rubbing mix into the meat and place on an oven tray. Cook at 100˚c for 7 hours. Pour off and reserve any cooking juice and allow the meat to cool before pulling all the meat off the bone. Add ½ a cup of the reserved cooking liquid to the shredded meat.
For the apple slaw, combine:
3 granny smith apples, cored, peeled and julienned
Juice of ½ a lemon, added to the apple straight away to prevent browning
½ cup whole egg mayonnaise
1 tsp Worcestershire sauce
1 tbsp Dijon mustard
Salt and pepper, to taste
To serve, place the pulled pork and apple slaw inside:
30 slider buns
And enjoy with a crisp cider and 15 good friends (because they are so good you’ll have to have two!)
