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    Wendy's Kitchen Table

    Pulled Pork Sliders w/ coleslaw

    INGREDIENTS
    1.4kg piece pork scotch fillet roast
    2 tbs Masterfoods Smokey Barbeque seasoning
    1 onion, chopped
    750ml cola
    1 cup barbeque sauce

    COLESLAW
    ¼ green cabbage, finely sliced
    ¼ red cabbage, finely sliced
    2 carrots, peeled, grated
    2 tbs finely diced red onion
    2 tablespoons chopped parsley or coriander
    DRESSING
    ½ cup coleslaw dressing
    ½ cup sour cream
    2 tbs lemon juice

    16 slider rolls or 8 Hamburger rolls
    Wedges, to serve

    METHOD
    Pre-heat oven to 160˚C or 140˚C fan-forced. Rub pork with seasoning. Place onion cola and sauce in a heatproof casserole dish, and stir well. Add pork. Cover and bring to the boil. Transfer the dish to oven and cook for 6 hours or until meat is very tender.
    Remove pork and rest for 30 minutes. Skim fat from sauce. Using 2 forks, shred the meat and place into a bowl. Add 1 cup of sauce to the pork along with the strained onion bits.
    Place the cabbage, onion, carrot, coriander and red onion in a bowl. In a small bowl mix coleslaw dressing, sour cream and lemon juice. Add to the cabbage and combine.
    Assemble buns.

    NOTE:
    Pork can also be cooked in a slow cooker or pressure cooker.
    Replace BBQ seasoning with Cajun seasoning.

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