Perhaps one of the best-tasting dishes that I have ever enjoyed. The saying ‘good things come to those who wait’ definitely applies to these Pulled Pork Sliders! You can smell the paprika, the pork and it’s juices from about half an hour into the cooking process and that delicious smell stays with you all day until you can finally sit down and enjoy it!
The key is to cook the joint ‘low and slow’ in order to get it right, and not to forget to fully rest it after the cooking process. I used to think that by resting it for half an hour it will go cold but this is certainly not the case so don’t worry, plus it will give you a chance to prepare the sauce and sides.
This dish is perfect for a Saturday night and produces a lot of pulled pork so there will be plenty of potential leftovers! Maybe have a think about what other dishes you could use it for i.e. sandwiches, salads, even on pizza!
As I will have plenty of leftovers myself, I’ll follow this up with an additional recipe you can try for later on this week.
Enjoy this truly special dish, from my kitchen to yours.
1.6kg (3lb 8oz) Joint Boneless Pork Shoulder (with or without rind/skin)
2 teaspoons Sea Salt
2 teaspoons Dark Brown Sugar
2 teaspoons Smoked Paprika
150g Tomato Ketchup
1 tablespoon Worcestershire Sauce
1 tablespoon Malt Vinegar
1/2 teaspoon English Mustard
1 tablespoon Barbecue Sauce
2 tablespoons Dark Brown Sugar
Serve with: Spinach/Salad, Slaw & Mixed Fries
12-15 Servings | Prep 20 Minutes | Cooking 5 Hours+ | Rest Time 30 Minutes
Place the pork joint on a large chopping board, remove the string and unroll the joint fully.
Rub half of the salt, sugar and smoked paprika thoroughly all over the joint on both sides.
Roll the joint back up (no string is required to re-tie it) and cover with foil.
Pre-heat the oven to 200C (fan-assisted)
Place the joint into a large enough roasting tray and, once the oven has fully heated, add the joint uncovered for 30 minutes to brown.
After 30 minutes, remove the roasting tray and cover fully with foil. Reduce the oven temperature to 130C (fan-assisted) and after a few minutes, return the joint to the oven for at least 5 hours.
After the cooking time is up, remove the roasting tray from the oven and remove the foil. Return the joint to the oven and increase the oven temperature to 200C (fan-assisted) for 5 more minutes.
Remove the joint from the oven and cover it fully with foil and leave to one-side.
Whilst the joint is resting, make the barbecue sauce by combining all of the ingredients and mixing well. Taste and adjust the seasoning as required.
When the resting time is up, place the joint on a large enough chopping board (for non-raw meat/fish) and remove the foil. It is important that the chopping board is secured to make it easier to shred the pork properly, so do this by placing a wet cloth underneath the board so that it remains in place without movement.
Take two forks and in opposite directions, pull away the pork. Do this until all of the pork has been shredded and then add the remaining seasoning from earlier. Place the pork in a large enough bowl.
Assemble the sliders with the slaw, salad and plenty of barbecue sauce.