Last Sunday was Father’s day. My dad and mum stayed the night Saturday so I got busy thinking of a delicious meal for dad! My dad loves food and is up for anything, my hubby is very fussy but a great father too so I settled on a dish that would please everyone. Dad loves pork and hubby loves anything with meat and not to many veges! I have been wanting to try these Pulled Pork Sliders for ages, it comes from a recipe book of mine called Wine Bites. I turned them into larger rolls to fill up the men!
This potato salad recipe is inspired by my beautiful friend Kate over at skinny cap with two sugars. She knows I am always looking for interesting and new recipes. She recently popped round with a potato salad made by her mum. They are originally from Poland and the salad is a traditional recipe. It was delicious! I decided it would be perfect with the pork as it contained mustard and apple. I set about recreating Kate’s mum’s recipe, and I reckon I did a pretty awesome job!
Pulled Pork Sliders
1 pork roast 1.5 kgs Barbeque Sauce:
Dry rub: 1 tablespoon oil
3 tablespoons paprika 1 small onion diced
1 tablespoon salt 2 cloves crushed garlic
1 tablespoon white sugar 1 cup tomato sauce
1 tablespoon brown sugar 3/4 cup cider vinegar
1 tablespoon ground cumin 1/2 cup brown sugar
1 tablespoon chilli powder 2 tablespoons chilli powder
1 tablespoon cayenne pepper 1 tablespoon Dijon mustard
fresh ground black pepper Dash of Tabasco sauce
8 regular hamburger rolls
Pat the pork dry and brush and brush with a little olive oil.
To make the dry rub: In a bowl, stir together the paprika, salt, sugars, cumin, chilli powder, cayenne and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap and let marinate in fridge for 4 hours or overnight.
Preheat oven to 150 degrees. Remove plastic wrap, put pork in a roasting pan and roast for about 6 hrs. (I did mine for 5 and it was super tender!)
To make the barbecue sauce: Heat the oil in a saucepan over a medium heat. Add onion and garlic and saute until golden. Add the tomato sauce, vinegar, brown sugar, chilli powder, mustard, and Tabasco and mix well. Simmer gently, stirring occasionally, until the sauce thickens, 20 minutes or so.
Remove the pork from the oven and transfer to a chopping board. Tent loosely with aluminum foil and rest for 20 minutes. ‘Pull’ the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.
Put the pork in a roll and devour! It may take a while to cook, but it is worth it. try it on a Sunday when you plan on a quiet day at home. They are really delicious.
Polish Potato Salad (Salatka)
1 large carrot
1 apple (fujis are nice)
1/2 a red onion
1/2 cup whole egg mayonnaise
1 tablespoon Dijon mustard
salt and pepper
4 boiled eggs
Chop all ingredients quite small, 1cm by 1cm roughly. Boil the potatoes and carrot for around 8 minutes so still a little firm. Drain and rinse under cold water. Put all chopped ingredients in a large bowl and mix together well with mayonnaise and mustard and salt and pepper. Add some parsley for a little green colour. Refrigerate for 30 mins if time permits. Delicious!