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PULLED PORK SLIDERS GARNISHED WITH CHEESE
Ingredients
- 3–4 kg (6–8lb) - pork shoulder on the bone
- 50g (2oz) - yellow American mustard
- 100g - general pork rub
- 100ml - rapeseed oil
- 100ml - apple juice
- 300ml - barbecue sauce
- 20 - slider buns or small round dinner rolls, split and toasted
- Kerrymaid Grated White
- 8 - tablespoons smoked paprika
- 4 - teaspoons onion powder
- 4 - teaspoons garlic powder
- 2 - teaspoons cumin
- 4 - teaspoons black pepper
- 1 - teaspoons cayenne pepper
- 4 - teaspoons celery salt
Method
- Combine all the pork rub ingredients and store in an air-tight jar
- Rub the pork shoulder with mustard
- Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub
- Indirectly smoke the meat at 110°C (230°F) for 8 hours, turning every 2 hours so no side gets too much heat
- Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub
- The pork is ready when the internal temperature is above 85°C (185°F)
- Cover and rest for an hour. Then transfer the meat to a cutting board. Using two forks, pull meat apart into shreds, discarding any fat or gristle
- Place in a bowl and stir in the barbecue sauce
- Spoon the meat mixture onto bun bottoms. Top with Kerrymaid Grated White and add the bun tops
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