Tender pork and crispy skin fill these moreish sliders and are complemented by a homemade apple slaw.
Makes: 12 servings || Takes: 5-6 Hours
¼ cup coconut oil, melted
Salt and pepper
24 dinner rolls, split and buttered
3 kg pork shoulder, skin and fat scored
¼ cup table salt
PORCHETTA SPICE MIX:
1 bunch oregano, leaves picked
1 tablespoon white peppercorns
60 ml (¼ cup) extra-virgin olive oil
1 tablespoon fennel seeds
¼ cup sea salt flakes
I head garlic, cloves separated and peeled
5 sprigs rosemary, leaves picked
60 ml dry apple cider
4 Pink Lady apples, peeled, cored and quartered
¼ white cabbage, shredded
¼ red cabbage, shredded
2 carrots, coarsely grated
¾ cup good quality mayonnaise
¼ cup dry apple cider
2 Brussels sprouts, shredded
½ red onion, sliced thinly
1 Pink Lady apple, peeled
Place the pork, skin-side up in the sink and pour boiling water over the skin until score marks open up. Pat dry, then rub salt into skin, cover with plastic wrap and refrigerate for 5 hours.
To make the porchetta spice mix, place the fennel seeds in a small saucepan over medium-high heat and dry-roast, shaking pan occasionally, for 1 minute or until fragrant. Cool, then tip into a mortar and pestle, add remaining ingredients and grind to a paste.
Rinse the salt off the pork and pat dry with kitchen paper. Place in a roasting pan, rub porchetta spice mix all over pork shoulder and marinate for at least 1 hour. Meanwhile, preheat oven to 160⁰C.
Brush the pork with the melted coconut oil, then roast, basting occasionally (3 hours or until pork is tender and cracking starts to form).
Meanwhile, for the apple sauce, simmer the apples and cider in a saucepan over medium-high heat (15 minutes) or until apple is tender, remove from heat, season to your taste then process with a hand held blender to form a puree.
To make the apple slaw, stir the mayonnaise and cider in a large bowl to combine, add remaining ingredients (except apple), season to taste and toss to combine. Just before serving, shred the apple, add to the slaw and toss to combine.
Once the pork is cooked, remove from oven, cover with foil and leave to rest (15 minutes). When rested, take the crackling off and chop in to small pieces, then carve the pork.
Spread the buttered dinner rolls with apple sauce, then top with a little apple slaw, pork and crackling. Season to taste and serve immediately.
Source: gustotv.com (This recipe is from season 1, episode 1 of Paddock to Plate).