Pulled Pork and Apple Slaw Sliders

By Al Brown

Pulled Pork and Apple Slaw Sliders

RECIPE: The Swine: Pulled Pork and Apple Slaw Sliders. Brought to you by MiNDFOOD.

Sliders are one of the most popular dishes at Al Brown’s Auckland restaurant Depot. This one, dubbed ‘The Swine’ is always a crowd-pleaser.

Serves 6


Al’s BBQ Sauce

¼ cup canola oil

1 cup onions, finely diced

2 tbsp fresh garlic, finely diced

pinch chilli flakes

2 tbsp cumin seeds, toasted and ground

1 tbsp smoked paprika

1 tsp celery seeds, ground

½ cup bourbon

1 cup cider vinegar

¼ cup brown sugar

¼ cup molasses

2 tins whole peeled tomatoes, crushed

2 tbsp tomato paste

1 cup apple juice

¼ cup Worcestershire sauce

1 tsp smoked chipotle tabasco (or regular) 

6 drops liquid smoke 

Pulled Pork

2kg skinless pork shoulder (leave the fat intact)

2 tbsp cumin seeds, toasted and ground

2 tbsp smoked paprika

3 cups chicken stock (you could substitute with apple juice or water)

Apple Slaw

½ cabbage, thinly sliced

1 red onion, thinly sliced

2 granny smith apples, cut into matchsticks

1 cup mayonnaise

⅓ cup natural unsweetened Greek yoghurt

1 lemon, juice only

12-18 slider buns, split and buttered

pickled jalapenos, sliced

To make the BBQ sauce, in a medium to large saucepan add canola oil along with the onion and garlic. Cook over medium-low heat, sweating for 10 minutes.

Add chilli flakes, cumin, smoked paprika and celery seeds. Cook for five minutes stirring occasionally then add the bourbon, cider vinegar, and brown sugar. Cook down for 5 minutes, then add the rest of the ingredients. Turn up the heat and bring to the boil, then turn down low and let the sauce cook out for 45 minutes, stirring occasionally to prevent it from sticking. Finally, remove off the heat and blitz in a liquidiser or processor until smooth. Taste and season.Refrigerate until required.  

To make the pulled pork, place the pork in a dish. Pour over the spices, salt and pepper and massage into the pork. Refrigerate for at least a couple of hours, or over night. 

Preheat your oven to 130°C. Place the pork in a roasting dish with two cups of stock. Cover with foil and place in oven. Cook long and slow, check after 5 hours then hourly after that. If the liquid has evaporated add another cup of stock. Remove the pork when it is super tender and pulls apart easily.

When cool enough to handle, pull apart with your hands or a fork. Rough chop with a knife, then place all pulled pork into a large bowl and pour in enough BBQ sauce to moisten. Stir, and season to taste. Keep warm to use immediately or refrigerate until required.

To make the slaw, place cabbage, red onion and apple in a large bowl and dress with half the mayo and yoghurt, and a decent squeeze of lemon. Mix together and taste. Add more mayo and yoghurt if you want it a little more creamy. Season to taste. Hold if serving now, or refrigerate until required.

Heat up your skillet or BBQ flat-top to medium heat before toasting your slider buns until golden and crispy around the edges. To construct: slider bun base, pulled pork, slaw, one or two jalapenos and a toasted lid.



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