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12 Hour Pulled Pork Sliders with Red Cabbage and Kale Slaw
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Slow Cooked Pulled Pork |
| 75 | mL | ETA BBQ Sauce |
| 100 | g | Shredded Kale |
| 100 | g | Shredded Red Cabbage |
| 100 | g | Shredded Carrot |
| 50 | g | Finely Sliced Spanish Onion |
| 60 | mL | ETA Mayonnaise |
| 10 | each | QBA Ciabatta Dinner Rolls White |
Method
Step 1
Marinate your pork in the ETA BBQ Sauce, season and slow roast at 110°C for 12 hours.
Pull the cooked meat using a fork, rest and mix with the BBQ Sauce.
Step 2
Bake your Artisan Ciabatta Dinner Rolls at 200°C for four to five minutes. Reheat the pulled pork if required.
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Step 3
In a bowl, mix the shredded kale, red cabbage, onion, carrot with the ETA Mayonnaise.
Step 4
Cut Dinner Rolls in half and place in slaw. Top slaw with the pulled pork and top using a skewer.
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Check out our Perfect Bake Guide!