Pulled Pork Sliders with Carolina BBQ Sauce

4 hours
Capable Cooks
10 people

What you’ll need

1 1.5kg SunPork Collar Butt

10 Slider Buns

250g lettuce

20 pickle slices

Rub Mix

1 Tbsp. Onion Powder

1 Tbsp. Smoked Paprika

1 Tbsp. Garlic Powder

1 Tbsp. Chilli Powder

1 ½ Tbsp Salt

1 Tbsp. Pepper

2 tsp. Cayenne Powder

2 tsp. mustard powder

1 Tbsp Cumin

½ cup dark brown sugar

 

Carolina BBQ Sauce

4 cups (1 litre) apple cider vinegar

1 cup (220g) brown sugar

1 1/3 cups (320ml) tomato sauce

60g butter

2 tablespoons hot pepper sauce (e.g. Tabasco (TM))

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons crushed chilli flakes

2 teaspoons mustard powder

2 teaspoons salt

1 teaspoon fresh ground black pepper

How to make it

  1. Preheat oven to 150 degrees Celsius.
  2. Combine onion powder, smoked paprika, garlic powder, chilli powder, salt, pepper, cayenne powder, mustard powder, cumin and dark brown sugar in a bowl.
  3. Rub collar butt in spice mix and wrap tightly in foil. Place on a lined baking tray and into the oven for 4 hours.
  4. Meanwhile, to prepare the Carolina BBQ Sauce, combine apple cider vinegar, brown sugar, tomato sauce, butter, lemon juice, Worcestershire sauce, chilli flakes, mustard powder, salt and pepper in a saucepan over med heat.
  5. Bring to the boil, then reduce heat and simmer for 30 mins. Allow sauce to cool and pour through a sieve to remove chilli flakes.
  6. Remove pork from oven and allow to rest for 1 hour before pulling. Pull apart and place pork on slider buns with pickles, lettuce and a drizzle of Carolina BBQ sauce.
  7. Enjoy!
Collar Butt RAW in pack-1.jpg

1 1.5kg SunPork Collar Butt

10 Slider Buns

250g lettuce

20 pickle slices

Rub Mix

1 Tbsp. Onion Powder

1 Tbsp. Smoked Paprika

1 Tbsp. Garlic Powder

1 Tbsp. Chilli Powder

1 ½ Tbsp Salt

1 Tbsp. Pepper

2 tsp. Cayenne Powder

2 tsp. mustard powder

1 Tbsp Cumin

½ cup dark brown sugar

 

Carolina BBQ Sauce

4 cups (1 litre) apple cider vinegar

1 cup (220g) brown sugar

1 1/3 cups (320ml) tomato sauce

60g butter

2 tablespoons hot pepper sauce (e.g. Tabasco (TM))

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons crushed chilli flakes

2 teaspoons mustard powder

2 teaspoons salt

1 teaspoon fresh ground black pepper

  1. Preheat oven to 150 degrees Celsius.
  2. Combine onion powder, smoked paprika, garlic powder, chilli powder, salt, pepper, cayenne powder, mustard powder, cumin and dark brown sugar in a bowl.
  3. Rub collar butt in spice mix and wrap tightly in foil. Place on a lined baking tray and into the oven for 4 hours.
  4. Meanwhile, to prepare the Carolina BBQ Sauce, combine apple cider vinegar, brown sugar, tomato sauce, butter, lemon juice, Worcestershire sauce, chilli flakes, mustard powder, salt and pepper in a saucepan over med heat.
  5. Bring to the boil, then reduce heat and simmer for 30 mins. Allow sauce to cool and pour through a sieve to remove chilli flakes.
  6. Remove pork from oven and allow to rest for 1 hour before pulling. Pull apart and place pork on slider buns with pickles, lettuce and a drizzle of Carolina BBQ sauce.
  7. Enjoy!
Collar Butt RAW in pack-1.jpg

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