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Porchetta Sliders

Try your hand at Matt Moran's delicious recipe from Episode 1 of Paddock to Plate!

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  • 3 kg pork shoulder, skin and fat scored

  • ¼ cup table salt

  • ¼ cup coconut oil, melted

  • Salt and pepper

  • 24 dinner rolls, split and buttered

  • Porchetta spice mix

  • 1 tablespoon fennel seeds

  • ¼ cup sea salt flakes

  • I head garlic, cloves separated and peeled

  • 5 sprigs rosemary, leaves picked

  • 1 bunch oregano, leaves picked

  • 1 tablespoon white peppercorns

  • 60 ml (¼ cup) extra virgin olive oil

  • Apple sauce

  • 4 Pink Lady apples, peeled, cored and quartered

  • 60 ml dry apple cider

  • Apple slaw

  • ¾ cup good quality mayonnaise

  • ¼ cup dry apple cider

  • ¼ white cabbage, shredded

  • ¼ red cabbage, shredded

  • 2 carrots, coarsely grated

  • 2 Brussels sprouts, shredded

  • ½ red onion, sliced thinly

  • 1 Pink Lady apple, peeled


  • 1.

    Place the pork, skin-side up in the sink and pour boiling water over the skin until score marks open up.

  • 2.

    Pat dry, then rub salt into skin, cover with plastic wrap and refrigerate for 5 hours.

  • 3.

    To make the porchetta spice mix, place the fennel seeds in a small saucepan over medium-high heat and

  • 4.

    Dry-roast, shaking pan occasionally, for 1 minute or until fragrant. Cool, then tip into a mortar and pestle, add remaining ingredients and grind to a paste.

  • 5.

    Rinse the salt off the pork and pat dry with kitchen paper. Place in a roasting pan, rub porchetta spice mix all over pork shoulder and marinate for at least 1 hour. Meanwhile, preheat oven to 160°C.

  • 6.

    Brush the pork with the melted coconut oil, then roast, basting occasionally, for 3 hours or until pork is

  • 7.

    Tender and crackling forms.

  • 8.

    Meanwhile, to make the apple sauce, simmer the apples and cider in a saucepan over medium-high heat

  • 9.

    For 15 minutes or until apple is tender, remove from heat, season to taste then process with a hand held

  • 10.

    Blender to form a puree.

  • 11.

    To make the apple slaw, stir the mayonnaise and cider in a large bowl to combine, add remaining

  • 12.

    Ingredients (except apple), season to taste and toss to combine. Just before serving, shred the apple, add to the slaw and toss to combine.

  • 13.

    Once the pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When

  • 14.

    Rested, take the crackling off and chop in to small pieces, then carve the pork.

  • To serve::

  • 1.

    Spread the buttered dinner rolls with apple sauce, then top with a little apple slaw, pork and crackling.

  • 2.

    Season to taste and serve immediately.

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