Date posted: 21/12/2016

Pulled pork sliders garnished with cheese

  • Serves 12
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Everyday Favourites paprika 500g 8tbsp
Onion powder fbs 4tsp
Everyday Favourites garlic powder 4tsp
Everyday Favourites ground cumin 2tsp
Everyday Favourites ground black pepper 4tsp
Chef William cayenne pepper 1tsp
World of Spice celery salt 4tsp
Farmstead pork shoulder diced 3-4kg
French's American mustard 50g
Extra virgin cold pressed rapeseed oil 100ml
Copella apple juice 100ml
Everyday Favourites barbecue sauce 300ml
Cheadles slider bun 20 (split and toasted)
Everyday Favourites grated mature white cheddar, Red Tractor Some


  1. Combine all of the pork rub ingredients and store in an air-tight jar.
  2. Rub the pork shoulder with mustard.
  3. Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub.
  4. Indirectly smoke the meat at 110ºC for 8 hours, turning every 2 hours so no side gets too much heat.
  5. Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub.
  6. The pork is ready when the internal temperature is above 85ºC.
  7. Cover and rest for an hour, then transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat or gristle.
  8. Place in a bowl and stir in the barbecue sauce.
  9. Spoon the mixture onto the bun bottoms, top with cheese and add the bun tops.
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