Pulled Pork Sliders with Pickled Vegetables
Slow-cooked pulled pork, smothered in a tangy sauce encased in a mini bun and topped with pickles. What’s not to love?
What You Need
- 1 pack Three Aussie Farmers Slow Cooked Pulled Pork
- 12 mini bread rolls
- 15g sliced pickled dill cucumbers
- 150g pickled red onion
- 100g kewpie mayonnaise
- 1 tsp. chilli flakes, if desired
How To Make It
- Pre-heat fan forced oven to 180⁰C.
- Cook pulled pork according to pack instructions and set aside.
- Cut bread rolls in half, light spray with olive oil and toast in the oven on a lined baking tray until golden.
- Spread kewpie mayonnaise onto the base of each bread roll, then add pulled pork and top with equal amounts of sliced dill pickles and pickled red onion. Sprinkle with chilli flakes if desired and finish with top bread roll half.
- Serve and enjoy!
You can’t go wrong with pulled pork. Especially slow cooked Aussie pulled pork that’s faster to make than baked beans on toast. It’s a big claim, but this might be the best thing since sliced bread… The only hard bit is deciding how to eat it – sliders, nachos, tacos, wraps, salads, pasta,- or you could forget that and just grab a fork.
