Pulled Pork Sliders with BBQ Aioli Slaw

0:20 PREP • 3:30 COOK
11 Ingredients
Serves 6

4

Method

1.

Place dressing ingredients in a bowl and stir to combine. Add to slaw ingredients and mix well.
2.

Preheat oven 150ºC.
3.

Whisk BBQ sauce and cider together in a bowl until combined.
4.

Place pork shoulder in oven proof roasting pan. Pour BBQ sauce and cider over pork and cover with foil and place on middle rack of oven.
5.

Slow cook pork for 3 ½ hours. Check half way through cooking, and if sauce is reducing too much, add a cup of water.
6.

Remove pan from oven and place pork on plate, reserving pan juices for later. Pan juices will have reduced to a sticky sauce.
7.

Shred the meat with a fork and then stir shredded meat through reserved pan juices.
8.

Divide shredded pork and BBQ aioli slaw onto toasted buns and serve warm.

Nutritional information

Nutritional analysis per serving (6 servings)

Energy 1713kj
Fat Total 109g
Saturated Fat 31g
Protein 78g
Carbohydrate 52g
Sugar 20g
Sodium 723mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Visit www.mccormick.com.au to discover more about McCormick Grill Mates ‘American style’ BBQ Sauces. - they are the sauce, marinade and baste all in one.