the Breville Test Kitchen
Slow Cooked Pulled Pork Sliders
the Super Q™
10 hrs total time
40 mins active time
Medium
Serves 8
Ingredients
Measurements:
2 kg boneless pork shoulder
¼ cup (40 g) spiced barbecue rub
2 tbsp vegetable oil
2 cups (480 ml) reduced salt chicken stock
1 cup (240 ml) homemade spicy barbecue sauce
For the spiced barbecue rub
4 tbsp sweet paprika
2 tbsp dried minced onion
2 tbsp dried minced garlic
1 tsp whole black peppercorns
½ tsp yellow mustard seeds
½ tsp brown mustard seeds
2 tbsp flaky sea salt
½ tsp cayenne pepper
¼ cup (50 g) light or dark brown sugar
For the homemade spicy barbecue sauce
1 yellow onionpeeled, quartered
3 cloves garlicpeeled
1 long hot red chili pepper or habanero pepperseeded
4 cups (1 liter) canned crushed tomatoes- ½ cup (80 g) spiced barbecue rub
- ⅓ cup (65 g) light or dark brown sugar
¼ cup (60 ml) apple cider vinegar
⅓ cup (120 g) unsulfured molasses
¼ cup (90 g) honey
2 tbsp Dijon or whole grain mustard
1 tbsp olive oil- Flaky sea salt
to season
Freshly ground black pepperto season
To serve
16 mini brioche buns or mini burger bunssplit, toasted
Mayonnaise
Thinly sliced dill pickles
Pickled jalapeño peppers
Baby spinach
Instructions
- 1
To make the spiced barbecue rub, put the paprika, dried onion, dried garlic, peppercorns, mustard seeds, salt and cayenne in the blender and secure the lid. PUREE for 45 seconds until the peppercorns are finely chopped. Add the brown sugar and secure the lid. BLEND for 15 seconds. Transfer ½ cup (80g) of the rub to a bowl for the homemade spicy barbecue sauce and the remaining ¼ cup (40g) spice mixture to another bowl to rub over the pork.
- 2
To make the homemade spicy barbecue sauce, put the ingredients in the blender and secure the lid. PUREE for 40-50 seconds until smooth. Pour the sauce into a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes until the sauce has thickened. Season with salt and pepper. Set aside to cool. Transfer to the blender and secure the lid. BLEND for 10 seconds until smooth. You will need 1 cup (240ml) for this recipe. Transfer the remaining sauce to a clean jar and store in the refrigerator for up to 2 months. Use as a marinade over barbecue ribs, steak or chicken. Use as a sauce on pizza, burgers or wraps.
- 3
Rub the reserved ¼ cup (40g) spiced barbecue rub all over the pork. Put in a resealable bag. Seal and refrigerate for 4 hours, or overnight.
- 4
Remove the pork from the refrigerator and let stand for 30 minutes to bring back to room temperature.
- 5
Preheat oven to 150°C.
- 6
Heat the oil in a large Dutch oven or similar, heavy-duty pot over medium-high heat. Add the pork and cook, turning occasionally, for 10 minutes until browned all over. Add enough of the stock, to come halfway up to the pork. Press a piece of parchment paper onto the surface of the meat, then cover with a tight-fitting lid. Transfer to the oven and bake for 4 hours until the pork is fork-tender. (Alternatively cook in a slow cooker for 4-5 hours on High or for 8-10 hours on Low.)
- 7
Transfer the pork to a baking sheet. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a large measuring cup. Pour 1 cup (240ml) into a small saucepan. Add ¾ cup (180ml) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork and, stir gently to coat.
- 8
Spread the buns with mayonnaise, top with pulled pork, dill pickles, jalapeno, spinach and a dollop of the remaining barbecue sauce. Sandwich with bun tops.