Pulled pork sliders with coleslaw
Serves 4 #STARFineFoods Ingredients: 1 chopped onion 4 garlic cloves 1 teaspoon cumin 1 tablespoon tomato paste 1 tablespoon STAR white wine vinegar 2 lbs pork shoulder 1/4 cup brown sugar A dash of STAR extra virgin olive oil --- For the coleslaw: 1 medium cabbage 2 medium carrots 1 apple 2 tablespoons mayonnaise 4 tablespoons heavy cream 1 tablespoon mustard A splash of STAR white wine vinegar Salt and pepper, to taste 3 ¼ cups vegetable stock (you can also use water or meat stock) Instructions:In a bowl, mix together the onion, garlic, cumin, tomato, sugar, oil, and white wine vinegar.
In a deep pot, heat the mixture over a medium heat. Add the pork and cook for a few minutes in the sauce and then cover with about 800 ml of vegetable stock (you can substitute with meat stock or water).
Allow to simmer and covere for a couple of hours over low heat, stirring occasionally, until the meat shreds apart easily.
Remove the pork and shred it with your fingers or two forks. Let the sauce cook down in the meantime, until it reduces to about a third of the original amount. Once it has reduced, add the meat and season to taste with salt and pepper. Set aside.
Finely julienne the cabbage, apple and carrots.
For the coleslaw sauce, mix the mayonnaise with the heavy cream, mustard and white vinegar, mix and salt to taste. Combine the sauce by mixing it in with the cabbage, carrots and apples.
To serve, lightly toast and butter a bun. Then stuff it with pulled pork meat topped with coleslaw. Enjoy!
Ingredients
- 1 chopped onion
- 4 garlic cloves
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon STAR white wine vinegar
- 2 lbs pork shoulder
- 1/4 cup brown sugar
- A dash of STAR extra virgin olive oil
- ---
- For the coleslaw:
- 1 medium cabbage
- 2 medium carrots
- 1 apple
- 2 tablespoons mayonnaise
- 4 tablespoons heavy cream
- 1 tablespoon mustard
- A splash of STAR white wine vinegar
- Salt and pepper, to taste
- 3 ¼ cups vegetable stock (you can also use water or meat stock)
Instructions
In a bowl, mix together the onion, garlic, cumin, tomato, sugar, oil, and white wine vinegar.
In a deep pot, heat the mixture over a medium heat. Add the pork and cook for a few minutes in the sauce and then cover with about 800 ml of vegetable stock (you can substitute with meat stock or water).
Allow to simmer and covere for a couple of hours over low heat, stirring occasionally, until the meat shreds apart easily.
Remove the pork and shred it with your fingers or two forks. Let the sauce cook down in the meantime, until it reduces to about a third of the original amount. Once it has reduced, add the meat and season to taste with salt and pepper. Set aside.
Finely julienne the cabbage, apple and carrots.
For the coleslaw sauce, mix the mayonnaise with the heavy cream, mustard and white vinegar, mix and salt to taste. Combine the sauce by mixing it in with the cabbage, carrots and apples.
To serve, lightly toast and butter a bun. Then stuff it with pulled pork meat topped with coleslaw. Enjoy!
In a bowl, mix together the onion, garlic, cumin, tomato, sugar, oil, and white wine vinegar.
In a deep pot, heat the mixture over a medium heat. Add the pork and cook for a few minutes in the sauce and then cover with about 800 ml of vegetable stock (you can substitute with meat stock or water).
Allow to simmer and covere for a couple of hours over low heat, stirring occasionally, until the meat shreds apart easily.
Remove the pork and shred it with your fingers or two forks. Let the sauce cook down in the meantime, until it reduces to about a third of the original amount. Once it has reduced, add the meat and season to taste with salt and pepper. Set aside.
Finely julienne the cabbage, apple and carrots.
For the coleslaw sauce, mix the mayonnaise with the heavy cream, mustard and white vinegar, mix and salt to taste. Combine the sauce by mixing it in with the cabbage, carrots and apples.
To serve, lightly toast and butter a bun. Then stuff it with pulled pork meat topped with coleslaw. Enjoy!
Total Time: 3 hours
Serves: 4
