These little babies are so tasty and make a great bite to have with drinks. I recently made them for all the adults at my daughter’s birthday party and they were a big hit! I serve the sliders with the pork crackling too because, for me, that alone really is the best beer snack ever.
What you’ll need:
2 kg free range pork shoulder
2 cloves garlic, finely chopped
1 heaped tsp smoked paprika
2 heaped tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds
1 tsp salt
2 fresh bay leaves
500ml chicken stock
24 brioche slider buns or dinner rolls
Apple and radish slaw
½ mini white cabbage (500 grams)
2 granny smith apples, cored
½ bunch of small radishes (about 100 grams)
4 spring onions, thinly sliced
½ cup flat-leaf parsley, roughly chopped
Dressing
1 heaped tbs whole egg mayonnaise
1 tbs white wine vinegar
3 tbs extra virgin olive oil
1 tsp Dijon mustard
Pinch of sugar
Salt and pepper
What to do:
Pre-heat your oven to 140°C.
Cut the pork into four pieces and rub all over with the garlic, spices and salt.
Heat some olive oil in a large frying pan over a medium heat. Seal the pork on all sides until lightly golden then transfer to a baking dish with the bay leaves and stock. Cover the pork tightly and cook in the oven for 4 hours.
Meanwhile for the dressing, whisk together all of the ingredients and season with salt and pepper.
For the Apple and radish slaw, using a mandolin or great knife skills, thinly slice the cabbage, apples and radishes. Place them in a large bowl with the spring onions and parsley and toss well with the dressing.
When the pork is done remove it from the cooking liquid (reserve) and allow it to cool slightly. Then using two forks or your hands, pull apart the meat into small pieces and remove any bits of fat which haven’t rendered down. Season the pork with sea salt and dress with some of the cooking liquid and keep warm until ready to serve.
Cut your buns in half and fill them generously with some pork, then top with some Apple and radish slaw and eat.
Makes 24 sliders
Recipe, photo and styling by Karen McFarlane
