Pulled Pork Slider with Coleslaw

Pulled Pork Slider with Coleslaw

Pulled Pork Slider with Coleslaw

Looking for new tasty recipes to serve for brunch? Try this amazing pulled pork slider with coleslaw served with grilled corn.

November 12, 2018

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

7 HR 50 MIN

ingredients

Paprika
2 tbsp, smoked
Onion salt
1 tbsp
salt
1 tbsp
garlic salt
1 tbsp
Mustard
1 tbsp, dry powder
celery salt
1 tbsp
pork
1 shoulder, bone-in, ~2.5 kg
Beer
500 ml, gluten free
liquid smoke
1 tsp, if available
Pepper
black, freshly ground
sugar
3 tbsp
celery salt
1 tsp
coconut milk yogurt
120 g
Mayonnaise
175 g, vegan
White vinegar
2 tbsp, distilled
apple
2 Granny Smith, cored and grated
cabbage
1 large, white, shredded
carrot
4 large, peeled and shredded
Onion
1 red, small, finely sliced
Corn
4, on-the-cob, peeled with husk and silk removed
Margarine
2 - 3 tbsp dairy-free
Buns
8 gluten-free mini burger, split in half

Preparation

For the pulled pork

  • Preheat the oven to 130°C (110° fan) | 250F | gas 1/2.
  • Mix together the smoked paprika, onion salt, garlic salt, dry mustard powder, celery salt, salt, and plenty of freshly ground black pepper in a bowl.
  • Set aside.
  • Trim any excess fat and skin from the pork shoulder. Score the top layer of fat, skin, and meat in a criss-cross pattern with the tip of a sharp knife.
  • Place pork into large baking dish, fat side up. Rub the prepared seasoning mix into the meat, massaging it well with your hands.
  • Pour the beer and liquid smoke around it, if using.
  • Tightly cover the dish with a sheet of aluminium foil before roasting for 4.5 hours, basting every hour or so with the beer; add more as needed if it starts to run dry.
  • Remove the foil after 4.5 hours and continue to roast for about a further 1.5-2 hours until the center of the pork shoulder has reached 82°C | 180F on a meat thermometer.
  • Remove from the oven and let the pork rest, covered loosely with foil for at least 15 minutes.

For the coleslaw

  • Whisk together the sugar, salt, and vinegar in a large mixing bowl until the sugar and salt have dissolved.
  • Add the coconut milk yoghurt and mayonnaise and whisk again until smooth.
  • Add the vegetables and stir well to coat in the dressing. Season to taste with salt and pepper.

To serve

  • Bring a large saucepan of salted water to the boil.
  • Carefully lower the corn into the water and turn off the heat. Cover with a lid and set aside for 10 minutes.
  • After 10 minutes, remove from the water and pat dry.
  • Preheat the grill to hot.
  • Grill the corn under the hot grill until lightly charred, turning from time to time.
  • Remove from the grill and spread with margarine.
  • Toast the split buns under the grill until golden. Remove and set aside.
  • Shred the pork using two forks.
  • Top the bottom halves of the buns with the pork and top with a generous portion of coleslaw.
  • Sit the tops of the buns in place before serving with the grilled corn on the side.

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