Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016.
Hosting friends and family in the sunshine is a delightful way to spend an afternoon, along with some tasty food and refreshments, of course. As we’re in the height of our British summer, there’s hopefully still some opportunity to take advantage of the warmer weather and revel in some al fresco dining! In barbeque season smoky meats, smaller bites and some refreshing ice-cold tipples are most certainly the order of the day, and my Melt in the Mouth Pork Sliders are absolutely perfect.
Simply start with some lovely pieces of pork belly and rub your chosen spice mix into the skin, before covering them liberally in your favourite barbeque sauce. Here you could also add some smoked garlic or fresh chilli – it’s up to you! The crucial final step is to cook your pork on a low heat for three to four hours to allow the meat to be become really succulent, tender and flavoursome.
Tender meat, a sweet sticky glaze and some delightfully soft bread – a match made in meaty heaven!
2kg pork shoulder
400g sticky BBQ sauce (shop bought)
3 teaspoons smoke paprika
3 teaspoons hot chilli powder
1 tbsp. garlic salt
Salt and pepper
Heat the oven to 150°C
Coat the pork with the dry herbs
Then season with salt and pepper
Pour over the sticky BBQ sauce
Place the oven on a low heat and cook for 5 hours
The pork will pull apart and shred easily
Mix in the BBQ sauce
Serve in buns with coleslaw or on rice