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Pulled Pork Sliders with BBQ Aioli Slaw

These delicious sliders are made with apple cider, coriander, mint and bourbon BBQ sauce.


  • 6 Buns

  • 2.5kg pork shoulder

  • 1 x 660ml bottle of apple or pear cider

  • 1 x 500ml bottle McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce 

  • Slaw

  • ¼-1/2 white cabbage, sliced finely

  • 4-6 radishes, sliced finely 

  • 4-6 spring onions, sliced finely

  • 2 green apples, sliced finely

  • 1 cup mixed coriander and mint leaves, chopped finely 

  • Dressing

  • ½ cup mayonnaise

  • 1/8 cup McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce


  • 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.


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

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