'The Mongrel' Meets It's Match: Carnitas Pulled Pork Sliders

Date Posted:7 October 2015 

Ingredients (makes 12)

2kg pork shoulder, skinless and boneless
1 onion
2 tbsp salt
1 tsp whole black peppercorns
4 cloves garlic
2 oranges – juiced
1 cup chicken stock
1 tbsp 'The Vestal' Olive oil
1 tbsp dried oregano
1 tbsp ground cumin
12 Slider/burger buns
Red Onion
Avocado
Hugh’s Hot Headed
 

 

 

 

Method:

Cut the pork up into 3cm cubes and rub with the spices
Peel the onion and garlic and roughly chop
Place pork, onion and garlic into a slow cooker and cover with the liquid until just covered
If you don’t have a slow cooker, put the pork into a large casserole dish and cover with the liquid until just covered, place a piece of al foil over the pork so that it sits on top of the meat
Cook at 120 degrees for about 3 – 4 hours (slow cookers can be placed on low and left all day – 8 hours)
The meat should be very tender and fall apart when done
Remove the meat from the juices (pro-tip: retain the juices to use again next time, can be kept in the fridge and re-use as it adds more flavour to the meat)
Allow the meat to cool slightly, so that you can shred it with two forks
Put the meat onto a baking sheet and put under the grill for about 15 minutes until there are crispy bits
While the meat is crisping, cut your buns in half and butter them (pro-tip: toast the buns on the BBQ or grill pan)
Slice red onions and smash up some avocado for toppings on your slider
Once the meat is crispy, pull it out of the oven and pour over Hugh’s Hot Headed, stirring to coat the meat
Assemble the slider by putting the meat on first, then topping with red onion and avocado


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