Pulled Pork Jerk Sliders

Serves 6 people

6 hrs 5mins Prep

5 hrs 5mins Cook

This recipe is great served with your favourite coleslaw and lashings of Nine Spice Barbecue Jerk Sauce. Great in long rolls, sliders, wraps and as part of a summer barbecue with potato salad and grilled corn on the cob.

By Sarah Tuck from The Kitchen

BBQ,

Family,

Entertaining

Ingredients

1.8 kg Pork shoulder
1/3 cup Barker’s Nine Spice Barbecue Jerk Sauce
2 Onion
2 Tbsp White vinegar
2 tsp Sea salt
500 ml Water
500 ml Apple cider vinegar

Method

Rub flesh side of pork shoulder (bone in, fat scored) well with Nine Spice Barbecue Jerk Sauce then refrigerate for 6 hours or overnight.
Preheat oven to 240˚C and place sliced onions in the base of a roasting pan.
Lay pork flesh side down onto onions and brush scored fat with vinegar and sprinkle with sea salt. Pour 1 cup of water into pan – do not let it touch the fat. Cook 30 minutes until skin starts to crackle.
Remove from oven and pour cider and remaining water around the base of pork (not onto the fat) and cover loosely with tinfoil. Reduce temperature to 150˚C (leave oven door open for a few minutes to drop temperature quickly) and cook 4 hours, topping liquid up with extra water if required.
Remove tinfoil and cook a further 30 minutes.
Transfer pork to a serving plate. Slice crackling and pull pork apart with two forks.