Slow-Cooked Pulled Pork Sliders with Homemade Apple Slaw

There is nothing quite like the relaxed atmosphere of a long weekend family gathering, especially when the main meal allows the host to actually sit down and enjoy the company. These slow-cooked pulled pork sliders are the ultimate shared plate, transforming a premium cut into meltingly tender, juicy shredded meat that guests can assemble themselves. By choosing a cut rich in marbling, you get all the succulence of a traditional roast in a casual, interactive format that perfectly suits an autumn afternoon.

Butcher’s Tip: When it comes to crafting the perfect pulled pork, the pork scotch fillet – also known by butchers as the collar butt – is the absolute gold standard. Unlike leaner cuts like the loin or fillet which dry out during extended cooking, the scotch fillet contains a beautiful network of intramuscular fat and connective tissue. As this cooks low and slow, the collagen breaks down entirely, self-basting the meat from the inside out and yielding an incredibly juicy texture that shreds with absolute ease.

• Serves: 6-8 people
• Prep time: 45 mins
• Cook time: 5 hours

Ingredients

• 2 kg Woods Whole Pork Scotch Fillet
• 1 tablespoon olive oil

Spice Rub:

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon ground cumin
• 2 teaspoons sea salt flakes
• 1 teaspoon cracked black pepper

Braising Liquid:

• 125 ml (1/2 cup) apple cider vinegar
• 125 ml (1/2 cup) apple juice or water

To Serve:

• 12 mini brioche slider buns, split and lightly toasted

Homemade Apple Slaw:

• 2 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 large Granny Smith apple, julienned
• 1/2 cup whole egg mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Sea salt and pepper to taste

Method

1. Preheat your oven to 140°C.
2. In a small bowl, combine all the ingredients for the from-scratch spice rub, mixing well to ensure there are no clumps.
3. Pat the Woods Whole Pork Scotch Fillet dry with a paper towel. Rub the olive oil lightly over the entire surface of the meat, then apply the spice rub generously, pressing it into the pork so it adheres evenly.
4. Place the seasoned pork into a large, heavy-based Dutch oven or deep roasting pan. Pour the apple cider vinegar and apple juice around the base of the meat, taking care not to wash the rub off the top.
5. Cover the pan tightly with a layer of baking paper, followed by two layers of heavy-duty aluminium foil to seal in the moisture. If using a Dutch oven, fit the heavy lid tightly on top.
6. Transfer to the oven and cook for 4 – 5 hours. The pork is ready when it is completely tender and yields easily when pressed with a fork.
7. Remove the pork from the oven and transfer it to a large board, leaving the savoury pan juices behind. Let the meat rest uncovered for 15 minutes.
8. While the meat rests, skim any excess fat from the surface of the remaining pan juices. Bring the liquid to a simmer on the stovetop over medium heat for 5 – 8 minutes to reduce slightly and concentrate the flavour.
9. Using two forks, shred the pork scotch fillet along its natural grain. Pour the reduced pan juices back over the shredded meat and toss well to keep it incredibly moist.
10. To make the slaw, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard in a large bowl. Toss through the green cabbage, red cabbage, and julienned apple until coated.
11. Build the sliders by piling a generous amount of juicy pulled pork onto the toasted brioche bases, topping with a mountain of crisp apple slaw, and capping with the bun tops.

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