Pulled Pork Sliders


Prep time: 15 minutes Cooking time: 10 minutes Serves: 4

  • 6 ALBANY Best of Both White Buns
  • 800g boneless pork neck, butterflied
  • Salt and pepper
  • 1 x 410g tin chopped tomatoes
  • 2 cups (500ml) chicken stock
  • ½ cup (125ml) sticky ribs sauce

For the Pickled Red Cabbage

  • 1 cup red cabbage, finely shredded
  • ½ red onion, thinly sliced
  • ¼ cup (60ml) apple cider vinegar
  • 2 teaspoons (10ml) castor sugar
  • Salt and pepper

For the sliders

  • Soft butter, to spread
  • Handful rocket (optional)
  1. Preheat oven to 180°C. Season the pork with salt and pepper and place in a 30cm x 28cm oven tray. Combine the tomatoes and stock and drizzle over the pork. Cover with foil and roast for about 3 hours until very tender.
  2. Shred the meat with two forks (in the pan juice) and mix the sticky ribs sauce through. Roast, uncovered, for about 20 minutes until sticky.
  3. Meanwhile, for the pickled cabbage, combine all the ingredients. Season to taste and leave for at least 1 hour until soft.
  4. For the sliders, cut the ALBANY Best of Both White Buns open and spread with butter. Stuff with the pulled pork, pickled cabbage and rocket.