Mushroom & Pulled Pork Sliders

  • Serves: 10
  • Cooks In: 4 hours
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Ingredients

1 kg trimmed pork scotch fillet
2 tbsp olive oil
375 ml chicken stock
0.50 cup hoisin sauce
2 tbsp sriracha chilli sauce
400 g sliced button or cup
1 cup whole egg mayonnaise
2 Lebanese cucumbers
2 carrots
1 cup coriander leaves
24 small brioche buns, halved, warmed

Method

1

Preheat oven to 150°C fan-forced. Season pork. Heat a large frying pan over high heat until hot. Add 1 tablespoon oil and pork, cook for 5 minutes, turning until all sides are browned. Remove to a small greased roasting pan. Combine the stock, hoisin sauce and half the sriracha. Pour over the pork. Cover tightly with baking paper and 3-4 layers foil. Cook, for 2 1/2 hours or until pork is very tender. Stand covered for 20 minutes.

2

Meanwhile, heat the frying pan over high heat until hot. Add remaining oil and the mushrooms, sauté 3-5 minutes until light golden. Combine the remaining sriracha with mayonnaise.

3

Use two forks to shred the pork, leaving in the stock mixture. Stir in the mushrooms. Cut the cucumber and carrots into matchsticks. Add coriander and toss to combine.

4

Spread bun bases with sriracha mayonnaise. Top with salad then a pile of pork and mushroom mixture. Secure the bun top and serve.

Ingredients

 1 kg trimmed pork scotch fillet
 2 tbsp olive oil
 375 ml chicken stock
 0.50 cup hoisin sauce
 2 tbsp sriracha chilli sauce
 400 g sliced button or cup
 1 cup whole egg mayonnaise
 2 Lebanese cucumbers
 2 carrots
 1 cup coriander leaves
 24 small brioche buns, halved, warmed

Directions

1

Preheat oven to 150°C fan-forced. Season pork. Heat a large frying pan over high heat until hot. Add 1 tablespoon oil and pork, cook for 5 minutes, turning until all sides are browned. Remove to a small greased roasting pan. Combine the stock, hoisin sauce and half the sriracha. Pour over the pork. Cover tightly with baking paper and 3-4 layers foil. Cook, for 2 1/2 hours or until pork is very tender. Stand covered for 20 minutes.

2

Meanwhile, heat the frying pan over high heat until hot. Add remaining oil and the mushrooms, sauté 3-5 minutes until light golden. Combine the remaining sriracha with mayonnaise.

3

Use two forks to shred the pork, leaving in the stock mixture. Stir in the mushrooms. Cut the cucumber and carrots into matchsticks. Add coriander and toss to combine.

4

Spread bun bases with sriracha mayonnaise. Top with salad then a pile of pork and mushroom mixture. Secure the bun top and serve.

Mushroom & Pulled Pork Sliders

Tags:

 Pork

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