Ingredients
- 1.2kg pork shoulder
- 2 Tbsp extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- ½ cup smoky barbecue sauce
- 2 tsp Tabasco sauce
- ½ cup aioli
- 1 Tbsp minced horseradish
- 2 zucchini, very finely sliced
- 1 bunch chives, finely snipped
- 2 tsp French vinaigrette
- slider buns, oak leaf lettuce and cheese slices, to serve
Instructions
Preparation time: 20 minutes
Cooking time: 4 hours
Makes: 24
1 Preheat oven tO 200°C. Score the pork with a sharp knife, then rub with extra virgin
olive oil and season with salt. Place on a roasting rack set over a pan, then bake for
30minutes. Reduce heat to 150°C and bake for a further 3 hours.
2 Mix the barbecue sauce and tabasco sauce. Stir the aioli and horseradish together. Toss
the zucchini, chives and vinaigrette. Remove the pork crackling and set aside. Shred the
meat and mix with the barbecue sauce.
3 Halve the slider buns and place lettuce and cheese on the bottoms. Top with pork
mixture and aioli. Break the crackling into pieces and arrange on top, with the slider bun
tops.