
4 kg pork shoulder, boneless
4 tbsp canola oil
4 tsp smoked sea salt
6 large fresh garlic cloves, chopped finely
Wet Rub:
2 tbsp smoked paprika
4 tsp garlic flakes
1 tbsp dried chilli flakes
1½ t mustard powder
2 tbsp brown sugar
2 tsp smoked sea salt
1 tsp freshly ground black pepper
Sauce:
250 ml smoky barbeque sauce
250 ml warm water
1 tsp Dijon mustard
1 tsp white wine vinegar
To make the sliders:
24 slider rolls
4 tbsp Dijon mustard
400 g mixed salad leaves, rinsed and dried
200 g gherkins, sliced
2 small red cabbages, very thinly shredded
1 jar pickled red onion *see separate recipe