Pulled pork in brioche sliders with apple and spinach slaw

 

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Pulled pork in brioche sliders with apple and spinach slaw

The crisp, aromatic flavours of the Matawhero Pinot Gris compliment the tangy, smokey chilli flavours of the pulled port, and the buttery rolls of brioche.

Course Perfect for entertaining
Servings 12

Ingredients

Pulled Pork

  • 2.5-3 kgs boneless NZ pork shoulder
  • 6 tbsp brown sugar
  • 3 tsp smoked paprika
  • 2 tsp ground black pepper
  • 2 tsp crushed red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 2 onions peeled, quartered
  • 2 cups apple cider vinegar
  • 2 tbsp worcestershire sauce
  • 5 bay leaves
  • 1 cup water
  • 1 cup tonkatsu or BBQ sauce

Brioche rolls

  • 250 grams butter gently melted
  • 500 mls milk
  • 1 tbsp dried yeast
  • 4 large eggs
  • 2 tbsp caster sugar
  • 1/2 tbsp salt
  • 850 grams high grade flour
  • 1 egg beaten with 2 tbsp cold milk
  • 1 tbsp poppy seeds

Apple and spinach slaw

  • 1/2 green cabbage shredded
  • 6-8 spinach leaves washed, shredded
  • 3 spring onions finely sliced
  • 1 cup Italian parsley leaves roughly chopped
  • 3 green granny smith apples sliced thinly
  • 6 gherkin pickles sliced finely
  • 4 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp fresh chopped basil
  • 1/2 tsp dry mustard powder
  • salt and freshly ground pepper to taste
  • 1/2 cup olive oil extra virgin

Directions

  1. Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic
    powder, mustard powder and cayenne pepper in a bowl. Rub spice mixture over
    pork, covering all sides generously.

  2. Place pork shoulder in slow cooker. Add the onion, cider vinegar and Worcestershire sauce. Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks, removing any bones and skin. Mix through your tonkatsu sauce.

  3. Keep the shredded pork warm, and divide between the brioche buns, top with apple slaw and garnish with fresh herbs.

  4. While the pork is cooking, prepare the brioche rolls. Mix together the melted butter and the milk and sprinkle over the dried yeast In a medium sized bowl. Cover, set aside and leave to stand in a warm place for a 10 minutes for the yeast to activate

  5. Whisk together the eggs, sugar and salt until the sugar has dissolved and the eggs are getting frothy in a large bowl. Add the butter, milk, and yeast mixture to the eggs, stir to combine. Pour over the flour. (The mixture will be wet, if too wet add a little more flour, a tablespoon at a time.)

  6. Knead the mix together for 5 minutes, on a floured surface, until dough is elastic. Place bowl in a warm place, cover loosely and allow to double in size, otherwise cover and allow to prove overnight in the fridge.

  7. Brush two x 12 hole standard muffin tins lightly with oil to coat. Empty the dough from the bowl, knead lightly for 8 minutes until soft and elastic. Pinch off pieces of the dough and shape into balls about the size of a small orange. Place each ball into the holes of the tin.

  8. Preheat oven to 180°C (fan bake). Leave the tins in a warm place and to allow the dough to rise again. Check after about 20-30 minutes. Brush each bun with egg wash and sprinkle with poppy seeds. Bake in hot oven for 25 minutes until golden brown. Remove from oven. Allow to rest for 10 minutes before slicing.

  9. To prepare the salad, Make the apple cider dressing by mixing together the vinegar, lemon juice, honey, basil, mustard in a glass jar or jug. Whisk together well before seasoning to taste and then whisking in the olive oil.

  10. Toss together the cabbage, spinach leaves, spring onions, parsley, apple, and gherkins in a large bowl. Add half of the dressing and toss well to coat the vegetables. Cover and chill until ready to use. Use the remaining dressing to coat the salad again, just before serving.

  11. Assemble each bun, slice the bun through the middle and top with a generous helping of pulled pork, top with apple and spinach slaw, and garnish with fresh herbs. Best served warm.

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