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Cider Pulled Pork Sliders

These delicious Strongbow cider sliders are a BBQ must have!


  • 3 kg pork shoulder; bone in, skin removed but leave all the fat

  • Rubbing mix

  • 2 teaspoons chilli powder

  • 2 teaspoons cumin powder

  • 2 teaspoons paprika

  • 2 teaspoons ground white pepper

  • 1 tablespoon brown sugar

  • 1 tablespoon salt

  • 2 teaspoons ground coriander

  • Brine

  • 1 litre of Strongbow Classic Apple Cider

  • ½ the rubbing mix above

  • 1 tablespoon of salt

  • Apple slaw

  • 3 granny smith apples, cored, peeled and shredded

  • Juice of ½ a lemon

  • ½ cup whole egg mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon of Dijon mustard

  • Salt and pepper to taste

  • 30 slider buns or Panini


  • 1.

    Combine all the rubbing mix ingredients, use half to make the brine and set the other half aside. Place the pork in a ceramic or stainless steel container and cover with the brine. Leave for an hour, then turn and refrigerate for 9 or more hours. Wash and pat dry.

  • 2.

    Next day, pre-set the oven at 150°c. Rub the rest of the rubbing mix over the meat, place on a baking tray, and put it in the oven. Turn the oven down to 120°c for 7 hours until the meat falls off the bone.

  • 3.

    Remove the tray from the oven, pour off and reserve any cooking juice. Let it cool before pulling the meat off the bone. Once the meat is shredded, add half a cup of the cooking liquid (if there is any).

  • 4.

    For the slaw; shred or julienne the apple and put lemon juice on it straight away to stop the apple from browning. Add the remainder of ingredients and salt and pepper to your taste.

  • To serve:

  • 1.

    Warm the meat and serve inside slider rolls. Garnish with the apple slaw.


Recipe by Cyril Miletto and Miccal Cummins, Gastronomy

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