Pulled Pork Sliders with an Asian Inspired Coleslaw
1kg Mick's Meat Barn Pork Collar Butt
2 tbsp Hoisin Sauce
1/3 cup Soy Sauce
4 Garlic Cloves, minced
2 tsp Ginger, freshly grated
Cracked Black Pepper, to taste
1 tbsp Honey
2-3 cups Water, as needed
6-8 Dinner Buns
1/4 Wombok Cabbage, finely sliced
1 Shallot, finely sliced
1/2 Lebanese Cucumber, deseeded and finely sliced
1/2 cup Small Broccoli Florets, optional
Whole Egg Mayonnaise
Ingredients (Pickled Carrots):
2 Medium Carrots
1 tbsp Sesame Oil
2 tbsp Rice Wine Vinegar
2 tsp Sesame Seeds, optional
Step One - Preheat the oven to 150c.
Step Two - In a small bowl whisk together the hoisin sauce, soy sauce, garlic, ginger and honey, season with cracked black pepper.
Step Three - Place the piece of pork in a roasting tray. Brush a third of the marinade over the pork. Add 1 cup of water to the roasting tray. Cover with aluminium foil and place into the oven. Cook for 1.5 hours.
Step Four - Remove the pork from the oven, basting the piece of pork with a second third of the marinade, turn the meat and adding a further half cup of water to the roasting tray. Re-cover with the aluminium foil and return to the oven for a further 1.5 hours.
Step Five - Remove the pork from the oven, baste with the remaining marinade and turn the meat. Add another half cup of water and re-cover with the aluminium foil. Cook for a further 1-1.5 hours, adding additional water and turning the meat as necessary. By this stage the pork will be so tender that you can pull the meat away with a fork.
Step Six - Remove the pork from the oven, turn the meat one last time and allow to rest - covered - for 15 minutes.
Step Seven - Remove the aluminium foil and using two forks begin to shred the pork. Allow the meat to soak up the cooking juices.
Step Eight - Prepare the sliders by halving the dinner rolls horizontally. Layer the pickled carrot, pulled pork and coleslaw, with a thin topping of whole egg mayonnaise. Add the lid of the bun and serve.
Step One - In a medium sized bowl toss together the wombok, shallot, lebanese cucumber and broccoli (optional). Cover with clingwrap and refrigerate until serving.
Method (Pickled Carrot):
Step One - Peel two medium carrots.
Step Two - Either finely julienne each carrot or create carrot shreds with the vegetable peeler.
Step Three - In a small bowl combine the carrot with the sesame oil, rice wine vinegar and sesame seeds. Cover with clingwrap and refrigerate until serving.