Vietnamese pulled pork sliders with Asian slaw

Prep time: 10 minutes Cook time: 8 hours Serves: Makes 24 sliders

Our South-east Asian take on pulled pork sliders, delivering tender, juicy pork with a zesty slaw. The ultimate snack to impress guests! 

Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)

  • 1 x 2kg skinless pork shoulder

  • 1 onion, roughly diced

  • 1 stalk lemon grass, bruised

  • 3 cloves garlic, crushed

  • 2 tablespoons grated ginger

  • ½ cup char siu sauce

  • ¾ cup rice vinegar

  • 3 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons sugar

  • 24 small brioche buns or small bread rolls

  • 2 cups shredded wombok cabbage

  • 1 carrot, shredded

  • 6 sliced snow peas

  • ½ cup coriander leaves

  • ½ cup mint leaves

  • 2 sliced shallots

  • 2 tablespoons caster sugar

  • 1 sliced chilli

  • Extra char siu sauce, for serving

  • Step 1.

    Sprinkle onion over base of slow cooker and place pork on top, add lemon grass.

  • Step 2.

    Combine 2 cloves garlic, ginger, char sui sauce, ½ cup rice vinegar, 1 tablespoon fish sauce, soy sauce and sugar, stir to combine, pour over pork and cover slow cooker. Cook on low for 8 hours.

  • Step 3.

    Skim any excess fat and remove lemon grass. Remove meat from bone and pull apart with forks. Toss pulled meat through some cooking juices and keep warm.

  • Step 4.

    Slice open buns and toast, top with pulled pork mixture. Drizzle with char siu sauce if desired and spoon on Asian slaw.

  • Step 5.

    Tip: Pork can also be slow roasted in a covered baking dish, 110C for 8 hours.

  • Step 6.

    To make Asian slaw: In a large bowl combine cabbage, carrot, snow peas, coriander leaves, mint leaves and shallots.

  • Step 7.

    Toss with a dressing of ¼ cup rice vinegar, caster sugar, 2 tablespoons fish sauce, 1 crushed clove garlic and chilli.