Ingredients

The following ingredients have 24 Servings
  • 1 1/2 kg pork shoulder roast, cut into large chunks
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 3 tbsp brown sugar
  • 4 cups water
  • 6 cloves garlic, mince
  • 1 red onion, thinly sliced
  • salt
  • freshly ground black pepper
  • oil
  • 3 large red onions, thinly sliced
  • 1 birds eye chilli, minced
  • 1 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 1 tbsp freshly ground black pepper
  • 24 slider buns
  • mayonnaise

Instruction

  • Start by pickling the red onions, in a bowl combine all Pickled Red Onion ingredients, mix well then set it aside.
  • In a pot add oil then brown pork shoulder roast on all sides. Remove pork from the pot then set it aside.
  • Using the same pot, add oil if necessary, then sauté garlic and onions. Add the pork back together with the rest of the pulled pork ingredients. Bring to a boil then slowly simmer for 3 hours, check liquid levels once in a while and make sure it does not dry out.
  • Increase heat to high then cook further until the liquid thickens and almost dries out, there should be a bit of moisture. In the last few minutes, pull pork with two forks until they are flaked, mix well with the sauce then set it aside.
  • Assemble your pork sliders. Slice each slider in half, place a tablespoon of mayonnaise, then two heaped tablespoons of the pulled pork and a teaspoon of pickled red onions.
  • Arrange sliders on a baking tray then bake in a 180C preheated oven for 15 minutes or until top turns golden brown in colour. Serve warm.