ingredients

Tap an ingredient to tick it off as you go.

Pork

• ✓1 x 2kg Pork shoulder, trimmed of fat
• ✓2 brown onions, sliced
• ✓1 cup apple juice
• ✓12 slider buns

Dry rub

• ✓2 large garlic cloves, crushed
• ✓1 tbsp salt flakes
• ✓2 tbsp fennel seeds
• ✓1 tbsp black peppercorns
• ✓2 tbsp chilli flakes
• ✓1 tsp cumin seeds
• ✓1 tsp corriander seeds
• ✓1 tsp ground turmeric
• ✓1 tbsp smoked paprika

Sauce

• ✓2 Tbsp Dijon mustard
• ✓1/2 cup tomato passata
• ✓1 tbsp ground apple cider vinegar

Slaw

• ✓1/4 red cabbage, sliced thinly
• ✓2 green apples, finely sliced
• ✓1/3 cup mint leaves, chopped
• ✓1/3 cup coriander leaves, chopped
• ✓2 Spring onions, finely sliced
• ✓1/2 lemon, juiced

method

Tap a number when you've finished that step.

1. 1

   You'll need a slow cooker for this recipe.

2. 2

   To make a dry rub, using a blender or mortar and pestle, grind the garlic and all the spices to a fine paste.

3. 3

   Heat the olive oil in a medium fry pan over medium to high heat. Add pork and brown for 2 minutes on each side. Transfer to a chopping board and with a sharp pointed knife, poke small pockets randomly into the pork flesh, then rub the dry mix all over the pork, getting inside those pockets.

4. 4

   Place the onion and sprinkle of salt in your slow cooker. Add the pork and the apple juice and cook on high for 4 hours, or low for 8 hours.

5. 5

   Remove the pork and shred into small pieces with two forks.

6. 6

   Place all the sauce ingredients in a saucepan and bring to a boil. Add the shredded pork into the sauce and mix well.

7. 7

   Combine the salad ingredients in a large serving bowl and toss gently.

8. 8

   Slice the buns in half, fill with the pork mixture and salad. Serve!