• Servings

  15 sliders

• Prepration Time

  15 mins

• Cook Time

  3 hours

INGREDIENTS

• 2 tbsp olive oil
• 2 kg pork shoulder deboned
• 2 celery sticks roughly chopped
• 1 small red onion roughly chopped
• 3 garlic cloves crushed & still in skin
• 750 ml vegetable stock (3 cups)
• 2 tsp chili paste
• 1 lemon thickly sliced
• 3 JAZZ™ apples grated
• 50 g Kimchi* thinly sliced
• whole egg mayonnaise
• 15 small bread rolls
• salt to taste

METHOD

• Preheat the oven to 150°C.
• Place an ovenproof dish over a medium heat on the stove and add oil.
• Sprinkle salt over the pork shoulder.
• Add the pork shoulder to the dish and brown it all over, approximately 5 mins. Remove from dish.
• Add the celery, carrot, onion and garlic to the dish and sauté until softened and fragrant.
• Add the chilli sauce/paste and quickly fry for 5 – 10 seconds.
• Add the lemon slices and return the pork shoulder to the dish, on top of lemon slices.
• Pour the vegetable stock over and cover the dish with a lid.
• Place in the oven and cook for 3 – 3.5hrs or, until the pork falls apart.
• Remove from the oven and allow to rest for 10 – 15 mins. Shred pork and set aside.
• Brush the tops of the bread rolls with melted butter.
• Place in the oven until heated through. Approximately 5- 6 mins.
• To make the apple and kimchi, place the JAZZ™ apples and kimchi in a bowl and stir to combine.
• To serve, cut the rolls in half, spread with mayonnaise then top with the shredded pork and the apple and kimchi mixture. Place the top of the roll back on.
• *NOTE: Kimchi is a traditional fermented Korean side dish made of vegetables using a variety of seasonings including chili.