Slow-cooked pork shoulder shredded into Chipotle Maple, piled into soft slider buns with crunchy slaw.
Serves: 8 (about 16 sliders) | Prep: 15 min | Cook: 4 hr
Ingredients
- 1.5 kg boneless pork shoulder
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 tsp ground cumin
- 1 onion, sliced
- ½ cup chicken stock
- ½ cup The Flavorsmith Chipotle Maple, plus extra to serve
- 2 tbsp apple cider vinegar
- 16 slider buns
- 3 cups coleslaw
Method
- Heat the oven to 160°C. Rub the pork with paprika, salt and cumin.
- Put the onion in a lidded casserole dish, sit the pork on top and pour in the stock.
- Cover and cook 3½–4 hours, until the pork falls apart with a fork.
- Lift out the pork and shred it. Skim the fat from the cooking liquid.
- Toss the pork with the Chipotle Maple, vinegar and ½ cup of the cooking liquid.
- Fill the buns with pork and slaw, and add an extra drizzle of Chipotle Maple.
Chef's tip: Works just as well in a slow cooker — 8 hours on low.