You’ll love the rich flavour of these sliders and that you can find hand-trimmed, locally sourced pork cuts at Checkers. PARTNER CONTENT with Checkers.
|1 kg||pork belly — boneless|
|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|
|8||mini burger buns|
|lettuce — shredded|
|1/2 cup||Simple Truth Smokey BBQ sauce|
|6||gherkins — sliced|
|sriracha sauce — (optional), for serving|
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.