Slow-Cooker Pork Sliders
Tangy slaw and succulent, spicy slow-cooked pork make for the perfect combo in these tasty sliders. Great for family dinners or a casual night in with friends.
Ingredients
- 1 tbs fennel seeds
- 2 tbs smoked paprika
- 1 beef stock cube, crumbled
- 1.8kg boneless pork shoulder roast
- 1 cup barbecue sauce
- 1 fennel bulb, trimmed, thinly sliced
- 1/4 red cabbage, finely shredded
- 1/2 bunch continental parsley, leaves picked, roughly chopped
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 12 Lunch Rolls
Method
- Combine fennel seeds, paprika and stock cube in a large bowl. Add pork to paprika mixture, then turn to coat in spice mixture. Allow pork to marinate in the fridge for 30 minutes.
- Combine sauce and 1 cup water in a 5.5-litre slow cooker. Add pork and turn to coat. Cook, covered, on low, for 8 hours (or high for 4 hours) or until pork is very tender.
- Meanwhile, combine fennel, cabbage and parsley in a large bowl. Add mayonnaise and lemon juice, then toss to combine.
- Discard skin from pork, then use 2 forks to roughly shred pork. Stir shredded pork through cooking juices. Transfer pork, without cooking juices, to a serving dish. Top roll bases with pork and slaw, then sandwich with rolls tops. Serve.
