BBQ pulled pork recipe anyone? These pulled pork sliders are such a versatile choice. As well as the perfect BBQ food that will go down well every time you have a weekend get together, you can also serve them up for a family dinner. We love this recipe which combines shredded pork with a smoky homemade BBQ sauce served in sweet brioche burger buns. Dish up a pile of these this weekend and there won't be any leftovers that's for sure.
This easy recipe serves four and once you've set up the BBQ you can relax while it does all the work. The homemade BBQ recipe makes up a decent sized batch of sauce so you should have plenty left over to spice up your sandwiches and casseroles with too. Bonus!
Keep reading for the full recipe, then head to our best BBQs buying guide if you're looking for a new buy to cook these tasty treats on.
- With thanks to Kettler (opens in new tab) for sharing this recipe with us. It was cooked on the Everdure Fusion which has a sleek built-in rotisserie that's easy to use and can be set up in minutes. Use it to grill a suckling pig or chicken (which also works well in this recipe)
PULLED PORK SLIDERS
- 1.8kg suckling pig
- 3 kg rock salt
For the BBQ sauce:
- 15g groundnut or rapeseed oil
- 3 cloves of garlic, peeled and finely chopped
- 1 banana shallot, peeled and finely chopped
- ¼ tsp ground ginger
- ¼ tsp powdered allspice
- ¼ tsp mustard powder
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- 210g tomato passata
- 100g cider vinegar
- 120g demerara sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp golden syrup
- ½ tsp salt
- ¼ tsp black pepper
- Brioche buns
1 Dry the skin of the pig. Using a sharp knife, lightly score the skin in a cross-hatch direction. Using the salt, massage the skin of the pig ensuring that it is covered in salt.
2 Place some of the salt on the bottom of a large container. Place the pig on top and sprinkle the remainder of the salt on top to cover. Allow to stand for two hours.
3 After the time has elapsed, remove the pig from the salt and scrub off the excess salt. Dry the skin with kitchen towels and place in the fridge overnight.
4 Set up the BBQ by filling the tray with charcoal and igniting it. In the meantime, rub vegetable oil on the surface of the pig. Place the pig on the middle setting of the rotisserie function and allow to rotate for one hour.
5 Move the rotisserie to its highest setting and continue to rotate for approximately three to 3½ hours while topping up the charcoal as necessary, making sure the heat is evenly distributed.
6 For the BBQ sauce, heat the oil in a saucepan over a medium heat. Add the garlic and shallot and sweat until soft (approximately seven minutes).
7 Put in the dry spices, and continue to cook for two minutes, stirring to incorporate them. Add the rest of the ingredients and cook for 20 minutes.
8 Pour the contents of the saucepan into a blender and blitz for 30 seconds until smooth. Pass through a fine sieve and allow to cool. Keep in an airtight container in the fridge until needed.
9 Lower the pig on the rotisserie back to the middle setting for the last 30 minutes of cooking.
10 When ready, shred the pork using two forks. Mix with BBQ sauce and serve in the brioche buns.
Lifestyle journalist Sarah Wilson has been writing about gardens since 2015. She's written for Gardeningetc.com, Livingetc, Homes & Gardens, Easy Gardens and Modern Gardens magazines. Her first job on glossy magazines was at Elle, during which time a visit to the legendary La Colombe d'Or in St-Paul-de-Vence led to an interest in all things gardening. Later as lifestyle editor at Country Homes & Interiors magazine the real pull was the run of captivating country gardens that were featured. Having studied introductory garden and landscape design as well as a course in floristry she is currently putting the skills learned to good use in her own space where the dream is establishing a cutting garden.
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