8 – 10 Bakers Delight Brioche Sliders, halved
2kg pork shoulder, boneless
1 tsp salt
2 tsp dark muscovado sugar
1 tsp smoked paprika
1 cup pineapple juice
¼ cup barbecue sauce
1 large pink lady apple, cored, sliced and cut into thin match sticks
½ red cabbage, very thinly sliced
½ red onion, very thinly sliced
1 tbsp natural yoghurt
1 tbsp mayonnaise
Juice of ½ lemon
Preheat the oven to 140°C. In a small bowl, mix together the salt, sugar and paprika.
Place pork shoulder in a large casserole dish skin side up. Sprinkle over the sugar and salt mixture and rub over pork. Mix together the pineapple juice and BBQ sauce and pour over the pork. Cover with lid or foil. Place into the oven and cook for 6 hours or until the meat is very tender and soft. Check every 2-3 hours and add more pineapple juice or water if the pork looks dry.
When the pork has nearly cooked, mix all slaw ingredients together and season with salt and pepper. Mix well and set aside.
Remove from the oven (set aside pan juices), and place pork into a large dish. Discard skin and then use two forks to shred the meat. Pour over a few tablespoons of the reserved pan juices and mix well.
Serve pork in Bakers Delight Brioche Sliders topped with Apple Slaw.