I decided to slow cook a wild pig on the spit on the weekend and serve it in bread buns with coleslaw and sauce.
Maybe roasting a hole pig is not the most motorhome friendly meal however using leftover roast from home and make pork sliders on the road is a quick and easy way to enjoy delicious finger food on the go.
2-2.5kg Boneless New Zealand Pork Shoulder
3 tbsp brown sugar
3 tsp salt
1 tsp smoked paprika
½ tsp black pepper
2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp mustard powder
1 tsp cayenne pepper
1 onion, quartered
1 cup cider vinegar
1 tbsp Worcestershire sauce
BBQ sauce to taste
1. Combine the spice mix
Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic powder, mustard powder and cayenne pepper in a bowl.
Rub the spice mixture over your pork shoulder – covering all sides generously.
3. Slow cook
Place the pork shoulder in the slow cooker. Add the onion, cider vinegar and Worcestershire sauce.
Cook on low for 12 hours, or on high for 8 hours.
4. Shred the pork
Once cooked, remove the pork and shred with two forks and mix through your favourite smoky BBQ sauce.
5. Assemble the sliders
Evenly distribute the pulled pork into 12-15 portions, and place on buttered sliders with creamy coleslaw.