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Slow cooked Smoked pulled-pork sliders with Apple & Fennel slaw

Ingredients and Method

This recipe was created especially for The Salt Box.

This is a great rub recipe that is suitable for most meats. Here it's used on slow cooked pork, but feel free to adapt it and use on smaller cuts of meat - great on a hot BBQ grill.

INGREDIENTS for the Smoked BBQ Rub 

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon chilli powder
 
MIX all ingredients together. For best results, use fresh spices.
 
 
INGREDIENTS for the Slow cooked Pulled Pork
 
2-3 kg pork shoulder or leg, bone in (skin on or off - see our recipe for crispy pork rind snacks!)
2 carrots
3 onions
3 tomatoes
250 ml water
 
METHOD:
  1. Use the rub from above to smother the pork. Leave it to rest for 1 hour at room temperature.
  2. Meanwhile, prepare the vegetables by cutting into rough 2cm dice. Place the vegetables in a slow cooker (crock pot) and add water. Place the pork on top of the vegetables, put the lid on and set the slow cooker on low. Let cook for 8 hours.
  3. When cooked, remove the pork to a large oven tray. Drizzle with a little olive oil and roast in a moderate oven for 30-40 minutes. This will create some crispy bits.
  4. When ready, take 2 forks and shred the pork into long strands - this is the art of 'pulling'. Pull the meat to any desired size and reserve.
  5. Strain the liquid from the crockpot vegetables into a small saucepan. Reduce over a medium heat until a thick sauce has been achieved. Mix a little of the sauce through the pulled pork to keep it moist.
  6. Taste the meat and, if needed, season with a little more Yakima Applewood Smoked Sea Salt for a truly smoky flavour.
 
INGREDIENTS for the slaw
 
2 fennel bulbs, shredded
2 green apples, grated
juice of 1 lemon
1/2 cup whole-egg mayonnaise
 

TO SERVE:

Serve the pulled pork alongside some fresh small rolls and a bowl of fennel and apple slaw. 

Best enjoyed with an apple cider.

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