12 Hour Pulled Pork Sliders with Red Cabbage and Kale Slaw

Goodman Fielder Food Service
12 Hour Pulled Pork Sliders with Red Cabbage and Kale Slaw

12 Hour Pulled Pork Sliders with Red Cabbage and Kale Slaw

Posted on 8th September 2016
Pulled pork is on trend and perfect for sliders - refresh your menu with Chef Graham's pulled pork and slaw combo.
Makes 10, scale as needed.


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


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.

Poster of baker holding a crusty bread loaf

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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.


Want to learn how to perfectly bake your artisan bread?

Check out our Perfect Bake Guide!

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