Ingredients
Method
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For the pulled pork:
- 4 kg boneless pork shoulder
- 4 T canola oil
- 4 t smoked sea salt
- 6 large garlic cloves, finely chopped For the rub, mix:
- 2 T smoked paprika
- 4 t garlic flakes
- 1 T dried chilli flakes
- 1 t mustard powder
- 2 T brown sugar
- 2 t smoked sea salt
- 1 t freshly ground black pepper For the sauce, mix:
- 1 cup Woolworths smoky barbeque marinade
- 1 cup warm water
- 1 t Dijon mustard
- 1 t white wine vinegar For serving:
- 24 Woolworths white sesame seed slider rolls
- 4 T Dijon mustard
- 400 g mixed salad leaves, rinsed and dried
- 200 g gherkins, sliced
- 2 small red cabbages, very thinly shredded
- 80 g pickled red onion
Method
Ingredients
Remove the skin and most of the fat from the pork. Place the meat on a board, score all over and butterfly where necessary to ensure the meat is even in thickness.
Rub the pork with the oil, salt and garlic, then smear the rub all over the meat.
Get a fire going, then place the coals in the very bottom of the braai and, once ready, add a large handful of wood chips and a pinch of tea leaves for smoky effect. Position the lower grill of the braai.
Place the main grill on the braai and place the pork in the middle over the direct heat of the coals. Put the lid on and open the vents slightly.
Cook the meat for 30 minutes, turning occasionally to seal it all over. Cook on one side for 30 minutes, then turn and cook for a further 30 minutes. Top up the coals if necessary. Remove the pork and place into a large cast-iron pot with a lid.
Pour half the sauce over the meat, cover, place in an oven preheated to 140°C and roast for 4 hours, adding the remaining sauce halfway though cooking.
Once the meat is cooked through and pulls apart easily, remove from the oven and allow to rest for 15 minutes.
Let the meat cool slightly (it mustn’t be cold, meat pulls better while still warm), use two forks to pull it apart. Return the meat to the pan and mix with the pan juices.
To make the sliders, cut the buns in half and toast each side until slightly crispy. Top the bottom of the roll with mustard and salad leaves, then add the pulled pork, gherkins, shredded cabbage and pickled onions and the top half of the roll. Secure with a short wooden skewer. Repeat with remaining rolls.
Place on platter to serve.
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