You couldn’t go anywhere in 2014 without seeing some version of the pulled pork slider on a menu. ‘Dude food’ was at peak explosion, taking over Melbourne and saturating menus with the likes of sticky coca cola chicken wings and triple tier cheese burgers. As with most food fads that grace this greedy city, dude food has now eased off. With one exception – pulled pork sliders. This bite-sized burger-like dish has quickly become a pub favourite, sitting comfortably alongside your chicken parma or Thai curry and it’s here to stay.
This recipe is a bit of an homage to the slider. It takes no time at all to whip up and it’ll use up the rest of the delicious roasted pork meat you cooked at the weekend.
See this dish as part of a MEAL PLAN
Prep time: 15 minutes
Leftover pork meat
1/2 grated carrot
1 spring onion
1 birdseye chili
1/4 cup sliced cucumber
1 tin pineapple
2 tbsp mayonnaise
2 wraps (the ones in the photograph are gluten free wraps)
1 tbsp bbq sauce
1 tsp cumin
1 tsp ground coriander
oil for frying
Grate the carrot, finely slice the cucumber, spring onion and chili and set aside.
In a small saucepan heat a little oil over a medium heat and toast the cumin and coriander for about a minute. Next, throw in the leftover pork meat and cook until it has been completely coated in the spices.
In a separate pan, preferably a griddle pan, empty a tin of either sliced or chunked pineapple and cook over a medium heat until it begins to char on both sides (about 2-3 minutes).
To make the lime mayo whisk half a lime with 2 tbsp of mayo until well combined.
To assemble the wrap place the grated carrot on the bottom with a drizzle of the lime mayo. Next add the pork and drizzle over a little bbq sauce. Then add the pineapple, spring onions, cucumber, chili and coriander leaves. Roll the sides of the wrap into the middle with a little overlap, flip it over and place in a hot pan for about a minute on either side or until the wrap has toasted slightly.
A dollop of sour cream
Fresh tomato, or any salad vegetables that you want to use up – this is a pretty versatile dish so you can vary it to suit yourself. Avocado and grilled sweetcorn would go nicely with the Mexican spices.
A margarita cocktail or two.