Pulled Pork Slider with Coleslaw


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

For the pulled pork
For the coleslaw
To serve
  • 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
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4
  • Recipe cuisine American

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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