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Deep South Pulled Pork Sliders with Buttermilk Coleslaw

Proper soul food & a nice change from burgers.

120 8
Deep South Pulled Pork Sliders with Buttermilk Coleslaw | DonalSkehan.com, Proper soul food & a nice change from burgers.

main-meals

Deep South Pulled Pork Sliders with Buttermilk Coleslaw

Proper soul food & a nice change from burgers.

120 8
Wednesday, September 12, 2012

1 boneless pork shoulder (about 1.2kg)

8 floury baps

For the Marinade:

1 large onion, peeled and finely chopped

8 garlic cloves, peeled and roughly chopped

1/2 tbsp of Tabasco

1/2 tsp coriander seeds

2 tbsp English mustard powder

150ml distilled white vinegar

2 tsp paprika

6 tbsp tomato ketchup

1 tbsp worcestershire sauce

2 tbsp treacle

75g dark Brown Sugar

Sea salt to season

For the Coleslaw:

1/2 head of cabbage, finely shredded

1/2 head of red cabbage, finely shredded

3 carrots, peeled and grated

6 spring onions, finely sliced

3 tbsp of buttermilk

3 tbsp of mayonnaise

1 tbsp of apple cider vinegar

1 garlic clove, finely minced

Sea salt and ground black pepper

 

Blender or pestle and mortar

Large pan or dish

 

120 mins + marinade time
Serves 8

These pulled pork sandwiches are wonderful for outdoor eating. The slow cooking of this cheaper cut results in spectacularly tender meat which slapped between a soft floury bap with buttermilk coleslaw is truly a thing of beauty. You can easily play around with the spices in the marinade and feel free to make your own additions.

 

 

Blitz all the ingredients for the marinade in a blender or pestle and mortar until you have a smooth mixture.
Place the pork in a large pan or dish, add the marinade and turn the pork until coated. Cover and allow to marinate in the spicy mix for a couple of hours or overnight if you have the time. If you don’t have the time, don’t worry just cook the meat.
Place the pan over a high heat, add just enough water, about 1 litre (1 3/4 pints), to cover the meat and bring to the boil. Reduce the heat, cover with a lid and cook at a steady simmer for about 1 1/2 hours until the meat pulls apart easily with a fork. Make sure to turn the pork during the cooking time.
Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a plate, cover with foil and set aside. Bring the sauce to a steady simmer and reduce until it is thick.
Spoon the sauce over the pork and serve in toasted burger buns with a little coleslaw.
For the coleslaw - whisk together the buttermilk, mayonnaise, vinegar, garlic in a large bowl. Toss in the carrot, cabbage, spring onion until coated. Season with sea salt and ground black pepper.
120 mins + marinade time
Serves 8

Ingredients

1 boneless pork shoulder (about 1.2kg)

8 floury baps

For the Marinade:

1 large onion, peeled and finely chopped

8 garlic cloves, peeled and roughly chopped

1/2 tbsp of Tabasco

1/2 tsp coriander seeds

2 tbsp English mustard powder

150ml distilled white vinegar

2 tsp paprika

6 tbsp tomato ketchup

1 tbsp worcestershire sauce

2 tbsp treacle

75g dark Brown Sugar

Sea salt to season

For the Coleslaw:

1/2 head of cabbage, finely shredded

1/2 head of red cabbage, finely shredded

3 carrots, peeled and grated

6 spring onions, finely sliced

3 tbsp of buttermilk

3 tbsp of mayonnaise

1 tbsp of apple cider vinegar

1 garlic clove, finely minced

Sea salt and ground black pepper

 

You'll Need

Blender or pestle and mortar

Large pan or dish

 

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  • Anonymous

    i tried making this pulled pork…. it is the most delicious pulled pork I’ve ever had! Ordered pulled pork at a restaurant after and was pretty disappointed because this was better! :)

    • http://www.donalskehan.com/ Donal Skehan

      YAY!

  • tammyy

    Oh lovely