Pulled Pork Sliders Recipe
Served on a black pepper Havarti biscuit.
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Ingredients
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Pulled Pork
Black Pepper Havarti Biscuits
Slaw & Finish
Method
Pulled Pork
- 1
Prepare rub and sear
Combine brown sugar, smoked paprika, ground black pepper, kosher salt, garlic powder, onion powder and cayenne in a small bowl. Pat pork shoulder dry and rub olive oil over it, then massage the dry rub all over the pork until evenly coated.
- 2
Braise the pork
Place the rubbed pork in a large ovenproof Dutch oven or roasting pan. Pour apple cider vinegar and stock into the pan (not directly over the rub so it doesn't wash off). Cover tightly with lid or foil. Roast in a 150°C (300°F) oven for 4 to 5 hours, or until pork is fork-tender and easily shreds. Check after 3.5 hours—if liquid is low, add up to 120 ml more stock or water.
- 3
Shred and sauce
Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding excess fat. Skim and strain the braising liquid into a saucepan, skim fat, then simmer to reduce slightly (about 5 minutes). Stir the reduced liquid and 120 ml of the bbq sauce into the shredded pork to moisten and flavor; add remaining bbq sauce to taste. Keep warm until assembly.
Black Pepper Havarti Biscuits
- 4
Preheat and combine dry ingredients
Preheat oven to 220°C (425°F). Line a baking sheet with parchment. In a large bowl whisk together flour, baking powder, baking soda, salt and coarsely ground black pepper.
- 5
Cut in butter
Add cold cubed butter to the dry mix and use a pastry cutter or fingertips to work butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- 6
Add wet ingredients and cheese
Whisk together buttermilk and beaten egg. Pour into the flour mixture and stir just until combined; do not overmix. Fold in grated Havarti cheese, leaving visible streaks of cheese.
- 7
Shape and bake
Turn dough onto a floured surface and gently pat to about 1-inch thickness. Using a 2.5 inch round cutter (or a knife), cut 12 small biscuits. Place on prepared sheet close but not touching for soft sides. Brush tops with melted butter. Bake 12–15 minutes or until golden brown. Cool slightly before slicing.
Slaw & Assembly
- 8
Make the slaw
In a medium bowl combine shredded cabbage and thinly sliced red onion. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and freshly ground black pepper. Toss dressing with cabbage mixture until evenly coated. Chill briefly while biscuits and pork finish.
- 9
Slice biscuits and assemble sliders
Slice each warmed Havarti biscuit horizontally. Place a generous spoonful (about 2–3 tablespoons) of pulled pork on the bottom half of each biscuit. Top pork with a small spoonful of slaw (about 1 tablespoon), then cap with the top half of the biscuit. Repeat to make 12 sliders.
- 10