BITE-SIZED BURGERS MAKE FOR FUN APPETISERS
Pineapple and chipotle pulled pork sliders.
These spicy and flavourful mini burgers will be the hit of any party.
1 small pineapple (900g),
peeled and chopped 2 tablespoons extra virgin olive oil 1kg boneless pork shoulder, trimmed 2 cups (500ml) unsweetened pineapple juice
1/ cup (105g) chipotle in adobo sauce 3 1 cup (250ml) chicken stock
white cabbage ½ cup mint leaves, chopped 2 tablespoons lime juice 20 brioche slider buns STEP 1 Preheat oven to 180°C. Place the pineapple in a food processor and process until pureed. Set aside. Heat the oil in a large, shallow heavy-based ovenproof saucepan over high heat. Add the pork and cook for 5 minutes on each side or until browned. Remove and set aside. STEP 2 Add the onion to the pan and cook for 3–4 minutes or until soft. Add the pureed pineapple, pineapple juice, chipotle, stock and bay leaves. Bring to a simmer. STEP 3 Return the pork to the pan, cover with a lid and place in the oven. Cook, turning halfway, for 3 hours or until tender. Shred the pork with 2 forks and keep warm. STEP 4 For the slaw, place the cabbage, mint, lime juice and mayonnaise in a bowl and mix to combine. To assemble the sliders, halve the buns, top the bases with the slaw and pork, and sandwich with the bun tops. Makes 20.