Texan-style pulled pork sliders

Checkers
4 servings Prep: 15 mins, Cooking: 3 hrs

By Food24 July 24 2020
6
SHARES
1.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

1 kg pork belly — boneless
olive oil
RUB
2 tbsp brown sugar — dark
1 tbsp smoked paprika
1 tsp Maldon sea salt
1 tsp garlic salt
1 tsp ground cumin
1 tbsp dried oregano
1 tsp cayenne pepper
freshly ground black pepper
SLIDERS
8 mini burger buns
2 tbsp mayonnaise
lettuce — shredded
1/2 cup Simple Truth Smokey BBQ sauce
6 gherkins — sliced
sriracha sauce — (optional), for serving
Tap for ingredients
Tap for ingredients

Method:

To make the pulled pork, preheat the oven to 140°C.

Place all the rub ingredients into a bowl and mix together. Drizzle pork belly with a little olive oil then smear the rub onto both sides of the pork.

Place pork onto a roasting tray, skin side up, and roast in the oven for about 2-3 hours or until pork belly is cooked and soft enough to pull. You may need to cover the pork with foil if you feel it’s browning too quickly.

Remove from oven and, using two forks, pull the pork. Discard some of the fat if your pork is a little too fatty.

To make the sliders, halve the burger buns and smear the bottom half with some mayonnaise.

Top with some shredded lettuce, pulled pork, sliced gherkins and a good drizzle of smokey BBQ sauce. If you’re looking for extra spice, drizzle with a little sriracha sauce.

Place the other half of the bun on top and serve.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.