- 2kg (ish) piece of pork shoulder (bone in)
- 2 tablespoons smoked paprika
- 2 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon ground mustard powder
- 1/4 teaspoon cayenne pepper
- generous amount of salt and freshly ground black pepper
- few sprigs of thyme
- 1 cup apple juice (or half apple juice, half cider)
- 1/2 cup tomato sauce or barbecue sauce (preferably homemade)
24 hours prior to serving, place the pork in a baking dish and rub with the spices and herbs.
Refrigerate uncovered overnight. 6 hours or so before you plan to serve the pork, preheat the oven to 130 celsius.
Pour apple juice/cider around the pork and cook for 5 hours, adding more apple juice during cooking to keep a depth of approximately 2cm around the pork. The liquid helps to keep the meat nice and moist.
You will know when it is ready as the meat will be meltingly tender and soft.
Pour the liquid off into a bowl and skim off fat as it rises.
Combine the liquid in a saucepan with the tomato sauce or barbecue sauce and simmer until the sauce is thick.
Remove fat, skin and bone from the pork and using your fingers or forks if you prefer, flake the meat into small pieces into a bowl. Pour the sauce over the meat and mix well.
Some recipes add the tomato/barbecue sauce into the pan while cooking the sauce and then pour this over the meat. When you see the amount of fat that comes off the liquid, I prefer to scoop that off first and then reduce the liquid with the sauce.
Pork sliders are delicious wtih coleslaw, finely shred green or red cabbage (or both), grated carrot, finely chopped red onion, finely chopped celery, chopped parsley and a handful of salted peanuts (if you like), add dollops of aioli and mix well.
Heat slider buns (ie dinner rolls) in the oven and fill sliders with pork and slaw and serve.The quantity of pork will give a generous amount for around 30 sliders.