Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Memphis-Style Pulled Pork with Brioche Sliders & Tangy Slaw
Courtesy of Scottsdale Pork
Dietary: Contains gluten (in buns)
Serves: 6–8
Prep Time: 10 mins (+1 hr salting)
Cook Time: 5–7 hrs
Ingredients
1 Scottsdale Pork Pre-Marinated Artisan Pork Shoulder – Memphis Style
For the Slaw
2 cups finely shredded green cabbage
1 large carrot, grated or julienned
1 tbsp apple cider vinegar
1 tsp honey
1 tbsp olive oil Salt and pepper, to taste
To Serve
Soft brioche slider buns or buns of your choice
Extra BBQ sauce or pan juices (optional)
Method
One hour before cooking, salt the pork generously to draw out moisture and bring out the full flavour of the meat.
Preheat oven to 100°C fan-forced. Place the pork shoulder in an oven-safe dish, cover tightly with foil or seal in an oven bag to lock in the juices.
Cook low and slow for 5–7 hours, or until the meat pulls apart easily with a fork. Allow pork to rest for 20 minutes before shredding. Reserve any pan juices and drizzle them back over the meat for added flavour.
Whisk apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl. Toss with cabbage and carrot until lightly coated.
Pile the juicy pulled pork into warm brioche buns, top with crunchy slaw, and drizzle with a little BBQ sauce or glaze if desired.
