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Braised Pulled Pork Slider Pie

with Reduced Braise Sauce & Garden Salad

Ingredients

Pulled Pork

• 1.8-2 kg boneless pork shoulder
• 2 tbsp flaky sea salt
• 1 tbsp cracked black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp neutral oil

Braising Liquid

• 1 large brown onion, sliced
• 6 garlic cloves, crushed
• 250 ml chicken stock
• 250 ml apple juice
• 2 tbsp worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 2 tsp dijon mustard
• 2 bay leaves

Caramelised Onion

• 2 large brown onions, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• Pinch of salt

Garlic Burger Sauce

• 250 g kewpie mayonnaise
• 4 garlic cloves, crushed
• 2 tbsp tomato sauce
• 1 tbsp dijon mustard
• 2 tsp maple syrup
• 2 tsp pickle juice
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• Pinch of chilli powder
• Cracked black pepper

Slider Pies

• 4 sheets butter puff pastry
• 150-200 g mature cheddar, grated
• Pulled pork
• Caramelised onion
• 2 carrots, julienned
• 1/4 small red cabbage, finely shredded
• 6-8 dill pickles, finely diced
• Garlic burger sauce
• 1 egg, beaten
• 2 tbsp white sesame seeds

Garden Salad

• 120 g mixed lettuce leaves
• 40 g baby rocket
• 1 cucumber, thinly sliced
• 200 g cherry tomatoes, halved
• 1/2 red onion, thinly sliced

Lemon Honey Dijon Dressing

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• Salt & cracked black pepper

Garnish

• Fresh parsley leaves
• Cracked black pepper

Method

Pulled Pork

1. Pat the pork dry with paper towels
2. Combine the salt, cracked black pepper, smoked paprika, garlic powder, onion powder, mustard powder and cayenne pepper
3. Rub the seasoning evenly over the pork
4. Heat the neutral oil in a heavy frying pan over high heat
5. Sear the pork on all sides until deeply browned
6. Transfer the pork to a deep roasting dish

Braising Liquid

1. Place the sliced onion and crushed garlic around the pork
2. Whisk together the chicken stock, apple juice, worcestershire sauce, apple cider vinegar, tomato paste and dijon mustard
3. Pour the braising liquid around the pork
4. Add the bay leaves
5. Cover tightly with a lid or double layer of foil
6. Bake at 160°C fan bake for 4½-5 hours until fork tender
7. Remove the pork from the roasting dish and rest for 20-30 minutes
8. Strain the braising liquid into a saucepan
9. Reduce over medium-high heat until thick and glossy
10. Remove the butcher's string
11. Pull the pork into large strands
12. Mix through enough reduced braising liquid to coat the pork
13. Season to taste with cracked black pepper

Caramelised Onion

1. Heat the butter and olive oil in a frying pan over medium-low heat
2. Add the onions and a pinch of salt
3. Cook for 25-35 minutes, stirring occasionally, until deep golden and caramelised
4. Set aside to cool

Garlic Burger Sauce

1. Combine the kewpie mayonnaise, garlic, tomato sauce, dijon mustard, maple syrup, pickle juice, smoked paprika, chilli flakes, chilli powder and cracked black pepper
2. Mix until smooth

Lemon Honey Dijon Dressing

1. Whisk together the olive oil, lemon juice, apple cider vinegar, dijon mustard and honey
2. Season with salt and cracked black pepper
3. Set aside until serving

Slider Pies

1. Preheat the oven to 200°C fan bake
2. Line large ramekins with puff pastry
3. Add a layer of grated cheddar to the base
4. Top with the pulled pork
5. Add the caramelised onion
6. Scatter over the diced pickles
7. Add the julienned carrot
8. Top with the shredded red cabbage
9. Spread over a spoonful of garlic burger sauce
10. Finish with a light sprinkle of grated cheddar
11. Cover with another sheet of puff pastry
12. Seal the edges well
13. Remove from the ramekin and place on baking paper on an oven tray
14. Brush with the beaten egg
15. Sprinkle generously with sesame seeds
16. Bake for 25-30 minutes until golden brown and crisp
17. Rest for 5-10 minutes before cutting in half

Garden Salad

1. Combine the mixed lettuce, rocket, cucumber, cherry tomatoes and red onion
2. Dress with the lemon honey dijon dressing immediately before serving

Plate

1. Slice each slider pie cleanly in half
2. Lean the halves apart to reveal the filling
3. Serve with the dressed garden salad
4. Serve with the reduced braise liquid in a ramekin
5. Finish with fresh parsley and cracked black pepper

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