Pulled pork
- 1 tbsp olive oil
- 15g butter
- 3 sticks of celery, cubed
- 1 onion, diced
- 1 clove of garlic
- 1 tsp CSR dark brown sugar
- 1 tsp cumin seeds
- 1kg pork shoulder
- 1 cup chicken stock
- Salt and pepper
Sweet BBQ sauce
- 2 tbsp CSR brown sugar
- ½ cup chipotle sauce
- 1 cup barbecue sauce
- 4 tbsp white vinegar
- 3 cloves garlic
- ½ cup chicken stock
- 1 medium fresh chilli, seeds removed and diced
- Salt and pepper
Green apple salad
- 2 green apples, cut into matchsticks
- 1 tbsp apple cider vinegar
- juice of ½ a lemon
- 2 cups of watercress
- ½ cup of fresh coriander leaves
Method
Preheat oven to 160°C.
In a deep heavy based dish, fry the olive oil, butter, celery, onions, garlic and brown sugar over a low heat.
Once onions have become translucent, increase the heat and add the cumin seeds and pork.
Fry pork for 4-5 mins on both sides then add the chicken stock.
Place the lid on the dish and cook in the oven for 4 to 5 hours or until the meat is soft and falling apart. Check on meat every hour; add a ½ cup of water if liquid has evaporated.
In a small bowl, combine sweet barbecue sauce ingredients.
Remove pork from oven and pull meat apart using two forks. Discard of any bones and pork skin. Place dish on the stove top over a low heat.
Add half of the sweet barbecue sauce to the pork and cook for a further 10 mins.
For the green apple salad, place salad ingredients in a bowl and toss to combine. Salad will need to be made just before serving to stop the watercress from wilting.
Serve sliders with remaining sweet barbecue sauce.
Source: CSR Sugar
12°C