Foodie Friday – Pulled Pork Sliders Recipe

Foodie Friday – Pulled Pork Sliders Recipe

This flavoursome recipe is the third and final recipe we’re featuring from the colourful ‘Carnival’ cookbook! We’ve featured a summery Brasilian cocktail perfect for getting together with friends for the summer games and a zingy citrus chicken recipe for the barbecue! We love this Brasilian take on classic sliders, enjoy… 

Pulled Pork Sliders

Sliders are mini hamburgers, which are popular in the States, and here’s our Brasilian take on them. The pulled pork is really worth the effort. It’s even better finished on the barbecue: once cooked, add more spice mix and brown sugar, then barbecue until lightly caramelized around the edges.


Serves 4 as a main course

For the Pulled Pork

  • 1 tsp sea salt
  • 1 tsp dried oregano
  • ½ tsp caster sugar
  • 2 tbsp ground black pepper
  • 50g soft dark brown sugar
  • 1 tsp cayenne pepper
  • 1 tbsp sweet paprika
  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 ¼ tbsp celery salt
  • 2 tsp ground coriander
  • 800g–1kg pork shoulder

For the Sliders

  • 12 freshly baked Pão de Queijo (page 13)
  • 3 ½  tbsp Spicy Malagueta Marinade (page 72) handful of flat-leaf parsley, finely chopped


  1. Preheat the oven to 140°C/275°F/Gas mark 1. 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. 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.
  3. 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. Top with the remaining halves and serve 3 sliders per person, sprinkled with parsley.


Carnival Cover

Carnival! By David Ponte, Jamie Barber and Lizzy Barber

Published by Quadrille £10

Photography: Martin Poole

Available from Amazon


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