Pulled Pork Sliders

Pulled Pork:

• 1 tbs olive oil
• 15g butter
• 3 sticks of celery, cubed
• 1 onion, diced
• 1 clove of garlic
• 1 tsp CSR Dark Brown Sugar
• 1 tsp cumin seeds
• 1kg pork shoulder
• 1 cup chicken stock
• Salt and pepper

Sweet BBQ Sauce:

• 2 tbsp CSR Brown Sugar
• ½ cup chipotle sauce
• 1 cup barbeque sauce
• 4 tbsp white vinegar
• 3 cloves garlic
• ½ cup chicken stock
• 1 medium fresh chilli, seeds removed and diced
• Salt and pepper

Green Apple Salad:

• 2 green apples, cut into matchsticks
• 1 tbsp apple cider vinegar
• juice of ½ a lemon
• 2 cups of watercress
• ½ cup of fresh coriander leaves

1. Preheat oven to 160°C.
2. In a deep heavy based dish, fry the olive oil, butter, celery, onions, garlic and brown sugar over a low heat. Once onions have become translucent, increase the heat and add the cumin seeds and pork. Fry pork for 4-5 mins on both sides then add the chicken stock. Place the lid on the dish and cook in the oven for 4–5 hrs or until the meat is soft and falling apart. Check on meat every hour; add a ½ cup of water if liquid has evaporated.
3. In a small bowl, combine sweet barbeque sauce ingredients.
4. Remove pork from oven and pull meat apart using two forks. Discard of any bones and pork skin. Place dish on the stove top over a low heat. Add 1/2 of the sweet barbeque sauce to the pork and cook for a further 10 mins.
5. For the green apple salad, place salad ingredients in a bowl and toss to combine. Salad will need to be made just before serving to stop the watercress from wilting.
6. Serve sliders with remaining sweet barbeque sauce.