Tomorrow is World Gin Day, the perfect excuse to gather your friends and enjoy the day indoors, while sipping on a selection of your favourite gins.
Gin is a great drink to enjoy on it's own, but it can also be paired with delicious meaty dishes.
Sliders are easy to make, a great light snack and they are the perfect gap fillers.
Add this pulled pork slider to your menu tomorrow and let the weekend beGIN!
Pulled Pork Sliders
±1.5 kg boneless pork shoulder
1 tin unseasoned chopped tomato
1/2 cup treacle sugar
3 large chopped garlic cloves
2 tablespoons apple cider vinegar
3 tablespoons Angostura aromatic bitters
3 tablespoons chilli powder
1 tablespoon cooking oil
1 teaspoon salt
Cut pork shoulder across the grain into 5cm thick slices.
Mix together 2 tablespoons Angostura aromatic bitters, 2 tablespoons chilli powder and 1 teaspoon salt. Let it stand for ten minutes.
Rub chili mixture into meat.
Heat oil in a pot or wide pan with lid. Add meat and brown on both sides for about 15 minutes total. Remove meat to a plate and keep warm.
(While meat browns, combine sauce ingredients.)
Combine 1 can chopped tomato, 1/2 cup treacle sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Angostura aromatic bitters, 1 tablespoon chili powder and 3 large chopped garlic cloves. Stir well.
Pour the sauce into a hot empty pan and simmer for 5 minutes, stirring and scraping the bottom of the pan.
Return meat to pan; spoon sauce over meat.
Cover and cook on low heat for 1 hour 15 minutes, rearranging meat halfway through.
Transfer meat to a plate; cover with foil to keep warm.
To serve, pull meat apart and place on rolls with extra sauce.