Pulled pork sliders with crunchy slaw

Preparation Time 45 minutes

Cooking Time 6 hours

Serves 6

Ingredients:

Pulled Pork:

2kg __pork shoulder, cut into 2 or 3 pieces

1 
onion, roughly diced

1 stalk lemongrass, bruised

2 
garlic cloves, crushed

2 tablespoons
 grated ginger

½ cup
 char siu sauce

½ cup 
rice wine vinegar

1 tablespoon
 soy sauce

2 tablespoons 
brown sugar

Slaw:

1 cup shredded cabbage

1 cup shredded red cabbage

1 carrot, shredded

6
 snow peas, trimmed and finely shredded

2
 spring onions, thinly sliced

1 red chilli, seeded and finely sliced (optional)

2 tablespoon Kewpie mayonnaise

To serve:

24
 small brioche buns or 6 regular brioche buns

Gherkins to serve

Cooking Instructions:

1. Place the chopped onion and lemon grass into a heavy base slow cooker or large pot and place pork on top.
2. In a bowl, combine the garlic, ginger, char siu sauce, rice wine vinegar, soy sauce and sugar.
3. Pour the sauce over the pork and cover with a piece of baking paper and place the lid on top. Put the slow cooker or stove on low heat and cook for 6 hours.
4. Once cooked, place the pork onto a large tray that will collect the juices and gently pull the meat apart with two forks.
5. Once all the pork has been pulled, mix in with the pan juices to moisten. Cover and keep warm.
6. For the slaw, use a large mixing bowl to toss together the salad ingredients together and toss through with Kewpie mayonnaise (to your liking).
7. Assemble the slider by lightly toasting the buns and topping with the pulled pork and Asian slaw. Serve with gherkins on the side.