Skip to content

Slow-cooker Pulled-pork Sliders

This easy pulled-pork recipe will become a new family favourite in no time.

Recipe Credit:

Serves: 8 | Prep Time 20 mins | Cooking Time 5 hrs


  • 2 tbs olive oil
  • 3.3kg skinless pork shoulder, bone in
  • 3 garlic cloves, crushed
  • 3 Pink Lady apples, 1 chopped, 2 sliced
  • 3 red onions, 2 chopped, 1 thinly sliced
  • 1 fennel bulb, chopped, plus 2 extra baby fennel, thinly sliced, fronds reserved
  • 2 tsp fennel seeds
  • 1 tsp cayenne pepper
  • 1 tbs smoked paprika (pimenton)
  • 2 tbs tomato paste
  • 330ml apple cider (we used Pink Lady)
  • 3 cups (750ml) salt-reduced Campbell’s chicken stock
  • 1/2 cup (125ml) smoky barbecue sauce
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (150g) mayonnaise
  • Juice of 2 limes
  • Split brioche buns, to serve


  1. Preheat oven to 160°C.
  2. Heat oil in a casserole pan with a lid over medium-high heat. Sear pork for 3 minutes each side or until browned. Remove and set aside.
  3. Add garlic and chopped apple, onion and fennel. Cook, stirring, for 8 minutes or until soft. Add spices and tomato paste, and cook, stirring, for 2-3 minutes or until fragrant. Stir in cider, stock, barbecue sauce and maple, then return pork to pan.
  4. Increase heat to high and bring to the boil. Cover and roast, turning pork halfway, for 3 hours or until tender, then increase oven to 180°C. Turn pork and roast, uncovered, for a further 1 hour or until sticky and dark.
  5. Remove pork. Place casserole over high heat and cook sauce, stirring occasionally, for 15-18 minutes or until reduced by one-third. Meanwhile, use forks to shred pork and return to casserole.
  6. To make slaw, combine sliced apple, onion and fennel with mayonaise and lime. Top with fennel fronds and serve with pork and brioche buns.

Did you create this recipe?

We’d love to see your recipe creations – tag us on Facebook and Instagram and go in the running to win a $50 Meat Voucher at The Butcher At Arnold’s.