Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up pulled pork sliders with apple slaw & chipotle mayo (recipe courtesy Women’s Weekly)

Ingredients
1.4 kg boneless pork roast shoulder
2 chipotle chillies in adobo sauce (see tips), chopped finely
2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce
¼ cup (25g) smoked paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons olive oil
2 tablespoons fresh thyme sprigs
2 tablespoons fresh oregano sprigs
330 ml beer
1 cup (250ml) Massel Beef Style Liquid Stock
4 cloves garlic, bruised, skin on
3 cinnamon sticks
2 tablespoons lime juice
12 mini wholemeal mixed seed bread rolls (580g)

Apple slaw
2 small red delicious apples (260g), unpeeled, cut into matchsticks, reserve cores
1 small fennel bulb (200g), cut into matchsticks, reserve stems and fronds
2 small shallots (50g), peeled (skins reserved), sliced thinly
1 bunch fresh coriander (100g), stems reserved, leaves chopped
1 tablespoon olive oil
1 teaspoon finely grated lime rind
1 tablespoon lime juice Chipotle mayo
1 egg
½ teaspoon hot English mustard
1 cup (250ml) grape seed oil
1 tablespoon apple cider vinegar
1 chipotle chilli in adobo sauce (see tips), chopped finely
2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce

Chipotle mayo
1 egg
½ teaspoon hot English mustard
1 cup (250ml) grape seed oil
1 tablespoon apple cider vinegar
1 chipotle chilli in adobo sauce (see tips), chopped finely
2 tablespoons adobo sauce from canned chipotle chillies in adobo sauce

Method
1. Make apple slaw. Place ingredients, including reserved fennel fronds, in a
medium bowl; toss gently to combine. Season to taste. Refrigerate until required.
2. Preheat oven to 150°C.
3. Cut pork in half lengthways; pat dry with paper towel. Combine chopped chipotle, adobo sauce, paprika, cumin and ground coriander in a large bowl; add pork, turn to coat. Season.
4. Heat oil in a large 4 litre (16 cup) flameproof baking dish over high heat. Cook
pork for 2 minutes each side or until browned. Remove from dish. Wipe dish clean, add any leftover marinade to dish, with thyme, oregano, beer, stock, garlic, cinnamon and reserved off-cuts (from the apple slaw). Bring to the boil; cover, then transfer to oven. Bake pork for 2 hours or until tender.
5. Meanwhile, make chipotle mayo. Blend or process egg and mustard until combined. With the motor operating, add oil, drop by drop at first, then in a thin, steady stream, until mixture thickens. Stir in vinegar, chopped chipotle and adobo sauce. Season to taste.
6. Remove pork from dish. Using two forks, shred meat; place in a medium bowl.
Transfer braising liquid to a large deep frying pan. Bring to the boil; boil for 15 minutes or until reduced to 1 cup (250ml). Stir lime juice into reduced liquid; pour over pork, toss to coat.
7. Split rolls in half; divide slaw, pork and mayo among rolls.

Note
You will need a 340g can chipotle chillies in adobo sauce for this recipe, available from grocery stores or delicatessens in the spice section. Wash any dirt and grit away from the coriander roots before using. Pulled pork can be stored in the fridge for up to 3 days or freezer for up to 3 months.

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