Carolina Pulled Pork Sliders

Newman’s Own Tangy Carolina BBQ Sauce

Marinate the pork in the sauce overnight for extra flavour.
Serves: 4-6
Preparation time: 20 minutes / Cooking time: about 3 ½ hours

1 kg joint boneless pork shoulder
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce

For the apple slaw:
½ small red cabbage, thinly shredded
½ small white cabbage, thinly shredded
½ small red onion, thinly sliced
2 eating apples, cored and coarsely grated
1 large carrot, coarsely grated
5 tablespoons Newman’s Own Ranch Dressing
8-12 small bread rolls





1. Preheat the oven to 220°C (fan 200°C), Gas Mark 7. Lay out a sheet of foil, large enough to fold over the top of the pork. Unroll the pork and pat dry with kitchen paper, rub ¾’s of the sauce all over the pork, then roll up and secure with string. Loosely fold the excess foil around the edges and place in a roasting tin.

2. Place in the oven and cook for 30 minutes until browned.

3. Remove the pork from the oven, then reduce the temperature to 150°C (fan 130°C), Gas Mark 2. Fold the foil over the top of the joint to make a sealed parcel, then return to the oven and cook low and slow for about 3 hours or until tender and ready to pull apart.

4. Remove from the oven, cover with foil and allow to rest for 30 minutes.

5. Whilst the pork is cooking make the coleslaw, place all the ingredients together in a large bowl and mix well.

6. Transfer the pork and cooking juices from the foil into the tin. Shred the pork, using 2 forks, into chunky pieces, add the reserved sauce and stir well.

7. Cut the rolls in half, top with the pulled pork and coleslaw. Serve immediately.

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