CHIPOTLE PULLED PORK SLIDERS

1 pineapple (900g), peeled and chopped; 2 tbsp extra virgin olive oil; 1kg pork shoulder, trimmed; 1 onion, finely chopped; 2 cups (500ml) unsweetened pineapple juice; 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) mayo; 20 brioche slider buns

Step 1 Preheat oven to 180°C. Place pineapple in a food processor and puree. Set aside. Heat oil in a pan over high heat. Add pork and cook for 5 minutes each side until browned. Remove.

Step 2 Add onion and cook for 3-4 minutes until soft. Add pureed pineapple, pineapple juice, chipotle, stock and bay leaves, and bring to a simmer.

Step 3 Return pork to the pan, cover with a lid, place in the oven and cook, turning halfway, for 3 hours or until tender. Shred the pork with 2 forks and keep warm.

Step 4 To make the slaw, place cabbage, mint, lime juice and mayonnaise in a bowl and mix to combine. Halve the buns, top the bases with the slaw and pork, and sandwich together with the remaining halves to serve. Makes 20.

NOTE: Chipotle in adobo is a smoky, spicy Mexican sauce of smoke-dried jalapeno chillies.