BBQ pulled pork sliders

By Faeza
07 December 2016



1kg joint boneless pork

shoulder (remove the rind/skin)

10ml (2 teaspoons) salt

15ml (1 tablespoons)

dark brown sugar

30ml (2 tablespoons)


30ml (2 tablespoon)

English mustard

12 small rolls

250ml (1 cup) coleslaw

(carrots, cabbage and

mayo salad)


Preheat oven to 220°C. Line

a roasting tin with a sheet

of foil. Place pork joint

in the tin. Mix salt, sugar,

paprika and mustard. Rub

half the mix thoroughly

all over the pork. Cook in

the oven for 30 minutes,

leaving the top uncovered

so it browns. Turn the oven

down to 150°C. Cook for a

further 2 hours.

Shred the pork (in the

cooking juices) into chunky

pieces with two forks

and stir in the rest of the

seasoning mix. Fill the rolls

with the pork and coleslaw

and serve immediately.