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)
- 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.
- 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.
- Meanwhile, for the pickled cabbage, combine all the ingredients. Season to taste and leave for at least 1 hour until soft.
- 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.
