- 2 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- ½ teaspoon sea salt
- 500g pork neck
- 2 tablespoons olive oil
- 1 brown onion, peeled and diced
- 2 litres chicken stock
- ¼ small red cabbage
- Handful coriander leaves, washed
- 3 tablespoons whole egg mayonnaise
- 16 fresh mini brioche buns
- 2 mangoes
- Preheat the oven to 160°C on fan-forced setting.
- Combine the dry spice in a large bowl. Dice the pork neck into large chunks and toss though the dry spice until coated evenly.
- Heat the oil to high in a heavy based pan, add the onions and cook for a few minutes before adding the pork. Stir the pork around for a couple of minutes, allowing to brown. Add the chicken stock, stir again and place the lid on the pot.
- Place the pork in the oven for 3 hours, after this time check to see if the meat is soft. If not, return the pot to the oven for another 30 minutes, and continue to check until it is ready. The pork will be sitting in its juices, which should have reduced and turned a lovely rich colour.
- Use a fork to gently break or pull the meat apart. The onions should dissolve into the mix during this process.
- Slice the cabbage finely, and roughly chop the coriander. Mix the two in a bowl with the mayonnaise, season with salt and pepper.
- Remove the mango from the skin and slice into thin pieces.
- Cut the brioche buns in half and place the slaw on the bottom; add a tablespoon of warm pulled pork and top with the mango slices. Place the lid on the slider and serve immediately.
Recipe by Australian Mangoes.