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Spiced pulled pork sliders with balsamic onions recipe

10 ratings

Inspired by festive street food, these allspice and star anise pulled pork sliders are perfect for feeding a crowd. In this recipe, festive spiced pork is served in a soft bun with sticky balsamic onions, harissa yoghurt and garnished with fresh lime and coriander. See method

Serves Serves 8-10
1 hr to prepare, 6 hrs to cook
612 calories / serving

Ingredients

1 large British boneless pork shoulder joint
1 tbsp ground allspice
1 tsp fine sea salt
½ tsp ground black pepper
1 tsp garlic powder
2 tbsp cider vinegar
1 tbsp sesame oil
1 tbsp honey
4 tbsp soy sauce
500ml beef stock
3 whole star anise
3 large onions, thickly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp harissa paste
1 lime, zested
100g Greek yogurt
8 soft white rolls
10g fresh coriander, leaves picked

If you don't have any limes, try a lemon instead

Each serving contains

Energy
870kj
612kcal 31%
Fat
35g 50%
Saturates
12g 58%
Sugars
9g 10%
Salt
2.7g 45%

of the reference intake
Carbohydrate 32.6g Protein 41.6g Fibre 2.3g

Method

Preheat the oven to its highest temperature. Pat the shoulder joint dry with kitchen paper. In a small bowl mix together the allspice, salt, pepper, and garlic powder and rub all over the pork. Place the pork in a large casserole dish skin side up.
In a jug mix the cider vinegar, oil, honey, and soy sauce, add the beef stock and pour around the pork. Add the star anise, then place the casserole, with lid on, in the oven. Reduce the temperature immediately to gas 2, 150°C, fan 130°C, and cook for 6 hours.
Start on the onions while the pork is cooking. Sweat them in the oil with a big pinch of salt over a low-medium heat for 20-25 mins until very soft and only a little colour on them. Add the balsamic vinegar and cook for another 10 mins until sticky and caramelised.
Mix the harissa, lime, and yogurt in a bowl until well combined.
Once the pork is cooked remove it from the casserole to a board. Reduce the liquid in the casserole by half by heating on the hob for 5 mins on a high heat and leave to one side whilst you shred the pork. Using two forks shred the pork shoulder into little pieces discarding as much of the fat and skin as possible as you go.
Remove the star anise from the liquid, return the pork to the pan and stir to coat well in the glossy sauce.
Halve the rolls, spread some spiced yogurt on the bottom, top with the pork and balsamic onions, scatter with coriander, place the tops back on and serve.

Tip: Any leftover pork can be added to a tomato sauce to stir through pasta. The sweet and tangy onions work well with some Cheddar in a sandwich.

See more Christmas recipes