BBQ pulled pork sliders



1kg joint boneless pork
shoulder (remove the rind/skin)
10ml (2 teaspoons) salt
15ml (1 tablespoons)
dark brown sugar
30ml (2 tablespoons)
30ml (2 tablespoon)
English mustard
12 small rolls
250ml (1 cup) coleslaw
(carrots, cabbage and
mayo salad)



Preheat oven to 220°C. Line
a roasting tin with a sheet
of foil. Place pork joint
in the tin. Mix salt, sugar,
paprika and mustard. Rub
half the mix thoroughly
all over the pork. Cook in
the oven for 30 minutes,
leaving the top uncovered
so it browns. Turn the oven
down to 150°C. Cook for a
further 2 hours.
Shred the pork (in the
cooking juices) into chunky
pieces with two forks
and stir in the rest of the
seasoning mix. Fill the rolls
with the pork and coleslaw
and serve immediately.