Pulled Pork Sliders with Crunchy Coleslaw | Wolf Blass Yellow Label Merlot

For the Pulled Pork
Add the barbecue sauce, apple cider vinegar, and chicken stock to a slow cooker, then stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic, and thyme.

Rub the pork shoulder with the oil, season with salt and pepper, and place in the slow cooker with the sauce mixture.

Cover and cook on high until the pork shreds easily with a fork, about 5 to 6 hours (or up to 8 hours on low).

Remove the pork to a large platter or tray. Shred the meat using two forks and return the shredded pork to the slow cooker, stirring into the sauce.

Both the pulled pork and the coleslaw can be made ahead of time. When you’re ready to eat, reheat the pork gently over a low heat until warmed through.

For the Apple Slaw
200g mixed red and white cabbage, shredded
100g grated carrot
1 green apple, grated
½ small red onion, very finely sliced
2 tablespoons fresh mayonnaise
sea salt 
freshly cracked pepper

Toss all the ingredients together and season with salt & pepper.

To assemble the sliders
Pop the rolls in a preheated 150C oven for 5 to 10 minutes to warm through (or halve and toast under the grill for a crispy finish). Butter the rolls, and fill with warm pork and coleslaw.

Cheer on your team with a slider in one hand and a glass of Wolf Blass Yellow Label Merlot in the other.