YIELDS 6
Ingredients
Pork Sliders
- 1 pc Pork Shoulder (Picnic or Boston Butt) – trimmed
- 12 pc Large Shallots or Small Yellow Onions – trimmed, peeled and sliced in half
- 2 pc Sweet Tango Apples – peeled, cored and quartered
- 500 mL Thornbury Premium Apple Cider
- 1 pc Garlic Bulb – brushed clean and top trimmed off
- 3 pc Fresh Rosemary – rinsed
- Flaked Sea Salt (to taste)
- Fresh Ground Black Pepper (to taste)
- 6 pc soft dinner rolls – split
Savoy Cabbage Slaw
- 4 cups Savoy Cabbage – quartered, cored and finely shredded
- 3 pc Scallions – trimmed and finely sliced on angle
- 2 pc Sweet Tango Apples – cored and sliced into matchsticks (toss in lemon juice to preserve colour)
- 4 tbsp Cider Vinegar
- 2 tbsp Clover Honey
- 2 tbsp Mayonnaise
- 1 tbsp Sriracha Chili Sauce
- 1 tbsp Dijon Mustard
- 1 pc Lime Zest and Juice
- 1 tsp Celery Seed
- Flaked Sea Salt(to taste)
- Fresh Ground Black Pepper (to taste)
Directions
Pork
- Position rack in center of oven, preheat to 300°F (200°C)
- Season pork on all sides with salt and pepper, rest at room temperature for 60 minutes prior to braising
- Place pork in a large heavy bottom cast iron pan with tight-fitting lid (braiser)
- Arrange shallots, apples and garlic around pork, pour hard cider into bottom of pan
- Bring liquid to boil over high heat, cover, and place in oven for 3-4 hours or until knife tender
- Allow meat to cool slightly in braising liquid, transfer to a cutting board to rest, remove onions and apples to serve
- Strain liquid through a fine-mesh sieve into a small saucepan, reduce to desired consistency, reserve
- Use a fork to shred the pork, place on toasted bun, spoon braising liquid on top, add coleslaw and pickles to finish
Cabbage Slaw
- In a large mixing bowl, whisk vinegar, honey, mayonnaise, sriracha, mustard, celery seeds, salt and pepper
- Add the cabbage and scallions to the bowl, toss to coat, refrigerate, toss before serving