The tender and juicy pulled pork is slow cooked for 4-5 hours then coated in a sweet smoky barbecue sauce, serve in soft slider buns with this sharp and tangy apple salad. Great for entertaining a crowd.

PULLED PORK SLIDERS WITH BBQ SAUCE & APPLE SALAD

Makes 12 sliders

INGREDIENTS

PULLED PORK
1 tablespoon olive oil
15 grams butter
3 sticks of celery, cubed
1 onion, diced
1 clove of garlic
1 teaspoon brown sugar
1 teaspoon cumin seeds
1kg pork shoulder
1 cup chicken stock
Salt and pepper

BBQ SAUCE 
2 tablespoon brown sugar
1/2 cup chipotle sauce
1 cup barbeque sauce
4 tablespoons white vinegar
3 cloves garlic
½ cup chicken stock
1 medium fresh chilli, seeds removed and diced
Salt and pepper

GREEN APPLE SALAD
2 green apples, cut into matchsticks
2 cups of watercress
1 tablespoon of apple cider vinegar
Juice of 1/2 lemon
1/2 cup of fresh coriander leaves

12 slider buns (I used brioche)

METHOD

PULLED PORK
Preheat oven to 160°C.

In a deep heavy based dish, fry the olive oil, butter, celery, onions, garlic and brown sugar over a low heat. Once onions have become translucent, increase the heat and add the cumin seeds and pork. Fry pork for 4-5 minutes on both sides then add the chicken stock. Place the lid on the dish and cook in the oven for 4 – 5 hours or until the meat is soft and falling apart. Check on meat every hour; add a ½ cup of water if liquid has evaporated.

In a small bowl, combine sweet barbecue sauce ingredients.

Remove pork from oven and pull meat apart using two forks. Discard of any bones and pork skin. Place dish on the stove top over a low heat. Add 1/2 of the sweet barbecue sauce to the pork and cook for a further 10 minutes.

GREEN APPLE SALAD
Place salad ingredients in a bowl and toss to combine. Salad will need to be made just before serving to stop the watercress from wilting.

Serve sliders with remaining barbecue sauce.

This recipe was produced in partnership with CSR Sugar.