Sliders are mini hamburgers, which are popular in the State – and this is a delicously Brasilian take on them. The pulled pork is really worth the effort, and it’s also used in feijoada.
It’s even better finished on the barbecue: once cooked, add more spice mix and brown sugar, then barbecue until lightly caramelised around the edges.
For the pulled pork:
1 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon caster sugar
2 tablespoons ground black pepper
50g soft dark brown sugar
1 teaspoon cayenne pepper
1 tablespoon sweet paprika
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 1/4 tablespoons celery salt
2 teaspoons ground coriander
1kg pork shoulder
For the sliders:
12 Pão de queijo, freshly baked
3 1/2 tablespoons spicy malagueta marinade
handful flat-leaf parsley, finely chopped
1 Preheat the oven to 140°C. First, mix together all the ingredients except the pork in a bowl, then transfer to a clean, sealable jar. Any leftover spice mix will keep well.
2 Remove the rind and trim off any excess fat from the pork, then put it in a roasting pan and rub in 2–3 tablespoons of the spice mix, making sure it is evenly coated. Cover with kitchen foil and roast for 7–8 hours, until the pork is very tender and you can pull it apart with a fork.
3 Remove and leave it to cool a little. Pull the pork into shreds with a fork or slice it thinly and moisten the meat with the juices in the pan. Any leftovers will freeze beautifully.
4 To assemble the sliders, slice the pão de queijo in half horizontally. If using leftover buns, halve and toast them before using. Mix the pork with the spicy malagueta marinade and add a spoonful to each base.
5 Top with the remaining halves and serve 3 sliders per person, sprinkled with parsley.
Recipe courtesy of David Ponté, Lizzy Barber & Jamie Barber. See here for more.