PULLED PORK SLIDERS WITH A TWIST
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
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