Pulled Pork Sliders Garnished with Cheese
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Serves 12
You will need...
- 3–4 kg (6–8lb) pork shoulder on the bone
- 50g (2oz) yellow American mustard
- 100g general pork rub
- 100ml rapeseed oil
- 100ml apple juice
- 300ml barbecue sauce
- 20 slider buns or small round dinner rolls, split and toasted
- For garnish grated white cheddar
- 8 tbsp smoked paprika
- 4 tsp onion powder
- 4 tsp garlic powder
- 2 tsp cumin
- 4 tsp black pepper
- 1 tsp cayenne pepper
- 4 tsp celery salt
To make...
- Combine all the pork rub ingredients and store in an air-tight jar
- Rub the pork shoulder with mustard
- Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub
- Indirectly smoke the meat at 110°C (230°F) for 8 hours, turning every 2 hours so no side gets too much heat
- Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub
- The pork is ready when the internal temperature is above 85°C (185°F)
- Cover and rest for 1 hour. Then transfer the meat to a cutting board. Using two forks, pull meat apart into shreds, discarding any fat or gristle
- Place in a bowl and stir in the barbecue sauce
- Spoon the meat mixture onto bun bottoms. Top with grated white cheddar and add the bun tops.
Want to make this even easier?... Ask us about our ready made slow cooked pulled pork!
