1 to 2 hours
Perfect for a crowd and easy to make, these sliders will give your party a USA vibe!
By Donal Skehan
From Saturday Kitchen
- 1 x 1kg/2lb 4oz boneless pork shoulder
- 4 floury baps, to serve
For the marinade
- 1 large onion, finely chopped
- 8 garlic cloves, roughly chopped
- 1½ tsp Tabasco
- ½ tsp coriander seeds
- 2 tbsp English mustard powder
- 2 tsp paprika
- 6 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp treacle
- 75g/2¾oz dark brown sugar
- sea salt
For the sweet potato fries
- 3 sweet potatoes, cut into thin chips
- 1 tbsp vegetable oil
- 2 tsp Cajun seasoning
- a few fresh thyme sprigs
For the coleslaw
- 3 tbsp buttermilk
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 garlic clove, finely chopped
- 3 carrots, grated
- ½ head white cabbage, finely shredded
- ½ head red cabbage, finely shredded
- 6 spring onions, thinly sliced
- salt and freshly ground black pepper
- To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.
- For the sliders, put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinade in the fridge for 2 hours, or overnight if you have the time.
- Place the pan over a high heat, add just enough water to cover the meat (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½ hours, or until the meat pulls apart easily with a fork. You will need to turn the pork during the cooking time.
- Meanwhile, preheat the oven to 210C/190C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.
- When the pork is cooked, remove it from the sauce using a carving fork. Shred the meat, then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring a steady simmer. Cook without a lid until reduced and thick.
- For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.
- To serve, spoon the sauce over the pork. Toast the buns. Serve the pork in a toasted buns with the sweet potato fries and coleslaw.