Stephen and I love pork, and we love sliders. Today I decided I wanted to make some but I didn’t want to go to the shops to by ANY ingredients. So, I had to get creative and try some new recipes. We only had a pork leg roast in the freezer (and most recipes called for the shoulder), but I think it’s pretty safe to say, they turned out AMAZING!

 

So, here’s how I made them.

Pulled Pork (in the slow cooker):
1.5-2kg pork roast (I used leg, but shoulder is meant to be great)
2 onions
1 cup BBQ sauce (I make my own using this recipe)
1/2 cup apple cider vinegar
1/2 cup liquid vegetable stock (I use TM stock paste mixed with water)
2 tablespoons brown sugar
1 tablespoon mustard (I used dijon, but lots of recipes recommend hot english)
1 tablespoon worcestershire sauce
1 teaspoon chilli powder (or more if you like it hot!)
3 cloves of crushed garlic
3 sprigs of thyme (or dried if you don’t have fresh)

1. Slice onions into big rings and place on the bottom of the slow cooker. These are what the pork sits on top.
2. If the pork has string around it cut it off and place the pork roast on top of the onions in the slow cooker.
3. Mix all of the remaining ingredients together in a jug or bowl, and then pour over the pork roast. The smell is quite strong, but don’t be put off, the end result is delicious.
4. Leave to cook in the slow cooker. Every slow cooker is different, but my 1.8kg roast took 5 hours on high. Perhaps 8-10 hours on low would have also worked.
5. Once the pork is cooked remove it from the slow cooker. Take off the layer of fat/skin and discard. Shred the pork using two forks.
6. Take half of the sauce left in the slow cooker and discard. Then put the shredded pork back into the cooker with the remaining sauce and let it stew for 10 minutes or so (or until you’re ready to serve).
   And done!

Brioche buns:
To make the buns I used this fantastic recipe. It was the first time I had ever made brioche and it turned out light and fluffy and fantastic! Thank you Maureen and my faithful thermomix.

Fillings:
To serve we added spinach, and I whipped up a quick coleslaw in the thermomix using purple cabbage, carrots, and apple with a bit of yogurt, lemon juice and salt and pepper.

And voila, sliders!

Bon appétit,

M.