Donna Hay

PULLED PORK SLID­ERS WITH A TWIST

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MAKES 20 1 small pineap­ple (900g), peeled and chopped 2 tbsp ex­tra olive oil 1kg pork shoul­der, trimmed 1 onion, finely chopped 2 cups (500ml) unsweet­ened pineap­ple juice ⅓ cup (105g) chipo­tle in adobo sauce 1 cup (250ml) chicken stock 6 fresh bay leaves

SLAW

4 cups (320g) finely shred­ded white cab­bage ½ cup mint leaves, chopped 2 tbsp lime juice ½ cup (150g) may­on­naise 20 brioche slider buns

Chipo­tle in adobo is a smoky, spicy Mex­i­can sauce of smoke-dried jalapeno chill­ies. Find at spe­cialty gro­cers.

The pork can be cooked up to three days in ad­vance and re­heated in the oven. Store in an air­tight con­tainer in the fridge.

Recipes HAY­LEY DODD Styling JES­SICA BROOK Pho­tog­ra­phy WIL­LIAM MEPPEM

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