Bangalow Pulled Pork Sliders with Apple Slaw
Eumundi Meats
10-12
30 minutes
5 hours
Modern Australian
Main
Slow-roasted Bangalow pork shoulder, pulled and piled into soft sliders with a crunchy apple slaw. Made for a crowd.
Ingredients
Pork
- 2-2.5kg Bangalow Sweet Pork shoulder – bone in OR boneless pork collar
- Murray River Salt flakes 6 medium onions chopped
Apple Slaw
- 3/4 cup organic mayonnaise
- 1/4 cup dry apple cider
- 1/4 white cabbage shredded
- 1/4 red cabbage shredded
- 2 carrots julienne
- 2 Brussel sprouts shredded
- Small red onion thinly sliced
- 1 pink lady apple
Directions
- Preheat oven to 160 degrees C Place Bangalow pork shoulder skin side up in a deep roasting pan on the top of coarsely chopped onions. Rub Murray River Salt into the skin Cover with 2 layers of alfoil and cook for approx. 4-5 hours or until meat is falling off the bone Remove meat from oven and allow to cool Shred meat using tongs and a fork and set aside
- For the apple slaw: 1. Blend the mayonnaise and apple cider in a bowl 2. Add all remaining ingredients (except apple) and fold through until coated with the mayonnaise mix. Season to taste 3. Just before serving add the julienne apple and toss to combine