Pulled pork & slaw slider recipe

Ingredients

• Oil spray
• 170 g pork shoulder steaks
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of ground cinnamon
• 2 teaspoons pure maple syrup
• Sea salt and ground black pepper, to taste
• ½ cup (125 ml) reduced-salt vegetable stock
• 2 wholemeal bread rolls

• 200 g low-fat plain yoghurt
• ½ teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 100 g green cabbage, finely shredded
• 1 medium carrot, grated
• 80 g sugar snap peas, trimmed and thinly sliced
• 2 spring onions, thinly sliced

1. Preheat the oven to 150°C (130°C fan/gas 2) and line an ovenproof dish with baking paper.
2. Heat a large non-stick frying pan over medium–high heat and spray lightly with oil spray. Add the pork and cook for 3–4 minutes on each side or until browned. Remove from the heat.
3. Place the paprika, cumin, cinnamon and maple syrup in a medium bowl and stir to combine. Place the pork steaks in the bowl and rub with the spice mix.
4. Transfer to the prepared dish and season with salt and pepper, if desired. Pour in the stock and cover with a lid or foil. Braise in the oven for 20–35 minutes or until cooked through.
5. Meanwhile, to make the slaw, whisk the yoghurt, mustard and parsley together in a small bowl. Place the cabbage, carrot, sugar snap peas and spring onion in a bowl. Drizzle over the yoghurt dressing and toss gently to combine.
6. Transfer the pork to a clean chopping board and coarsely shred using two forks.
7. To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer the pork and slaw. Top with the other half of the roll.