Pulled Pork Slider with Red Cabbage Slaw

Name: Pulled Pork Slider with Red Cabbage Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1.4 kg pork shoulder roast, free range &amp; skin on; 2 tbsp Gewürzhaus Chipotle Pulled Pork Rub; 1 large onion, diced; 2 garlic cloves, finely chopped; 500ml chicken stock; Juice of 2 oranges; 1 tsp apple cider vinegar; 1 tbsp coconut sugar; 2 heaped tbsp whole egg mayonnaise; 1 tsp Gewürzhaus Chipotle Pulled Pork Rub; Juice of ½ a lime; ½ red cabbage, finely sliced; 6 radishes, finely sliced; 2 carrots, julienned; 1 Lebanese cucumber, peeled &amp; julienned; 2 sticks of celery, thinly cut on an angle; 3 shallots, thinly cut on an angle; ½ red capsicum, julienned; 3 tbsp parsley, finely chopped; 2 tbsp mint, finely chopped; Zest of 1 lemon; 3 tbsp Gewürzhaus Celery Seeds, toasted; 80 ml olive oil; 20 ml apple cider vinegar; 2 tsp maple syrup; Salt &amp; pepper, to season

Easy

50mins

6-8

Rated 3 stars by 20 users

Servings

6 - 8

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

For the chipotle pulled pork

1.4 kg pork shoulder roast, free range & skin on
2 tbsp Gewürzhaus Chipotle Pulled Pork Rub
1 large onion, diced
2 garlic cloves, finely chopped
500ml chicken stock
Juice of 2 oranges
1 tsp apple cider vinegar
1 tbsp coconut sugar

For the chipotle mayonnaise:

2 heaped tbsp whole egg mayonnaise
1 tsp Gewürzhaus Chipotle Pulled Pork Rub
Juice of ½ a lime

For the red cabbage slaw:

½ red cabbage, finely sliced
6 radishes, finely sliced
2 carrots, julienned
1 Lebanese cucumber, peeled & julienned
2 sticks of celery, thinly cut on an angle
3 shallots, thinly cut on an angle
½ red capsicum, julienned
3 tbsp parsley, finely chopped
2 tbsp mint, finely chopped

For the dressing:

Zest of 1 lemon
3 tbsp Gewürzhaus Celery Seeds, toasted
80 ml olive oil
20 ml apple cider vinegar
2 tsp maple syrup
Salt & pepper, to season

Directions

To make the chipotle pulled pork:

Add enough stock to roughly half cover the meat.
Slow cook on low for 7 hours or overnight, with the lid closed.
In the last hour of cooking, leave the lid open and increase the temperature to a high heat.
At the same time, remove the skin and fat and place into a preheated cast iron pan. Make sure to place a splatter guard on top as the pork can pop and spray hot oil. Cook on low heat to render the fat, adding a good pinch of salt.
Carefully pour off the oil into a glass jar as the fat liquifies. (This makes great dirty “Schmalz”, a German delicacy which is spread on bread just like butter. You can also use the fat for cooking, especially frying.)
Continue to cook the remaining skin, turning occasionally, until it is crisp and you can break it into small pieces of crackling. This may take an hour. Set aside to sprinkle on your recipe of choice.
Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.

To make the chipotle mayonnaise:

Combine well, then set aside and stir again before serving.
Mix the rub and juice of half a lime into the mayonnaise.

To make the red cabbage slaw:

Place cabbage, radishes, carrots, cucumber, celery, shallots, capsicum, herbs in a large bowl.

To make the dressing:

Add lemon zest, olive oil, vinegar, maple syrup, celery seeds, salt and pepper to a jar with a tight lid and shake to combine.
Pour the dressing over the fresh ingredients and toss very well to make sure all fresh ingredients are coated.