Pulled Pork Jerk Sliders

6 h 5 min prep~ 5 h 5 min cookServes 6 people
This recipe is great served with your favourite coleslaw and lashings of Nine Spice Barbecue Jerk Sauce. Great in long rolls, sliders, wraps and as part of a summer barbecue with potato salad and grilled corn on the cob.


  • 1.8 kg Pork shoulder
  • 1/3 cup Barker’s Korean Garlic Soy Style BBQ
  • 2 Onion
  • 2Tbsp White vinegar
  • 2tsp Sea salt
  • 500ml Water
  • 500ml Apple cider vinegar


  1. Rub flesh side of pork shoulder (bone in, fat scored) well with Korean Garlic Soy Style BBQ Sauce then refrigerate for 6 hours or overnight.
  2. Preheat oven to 240˚C and place sliced onions in the base of a roasting pan.
  3. Lay pork flesh side down onto onions and brush scored fat with vinegar and sprinkle with sea salt. Pour 1 cup of water into pan – do not let it touch the fat. Cook 30 minutes until skin starts to crackle.
  4. Remove from oven and pour cider and remaining water around the base of pork (not onto the fat) and cover loosely with tinfoil. Reduce temperature to 150˚C (leave oven door open for a few minutes to drop temperature quickly) and cook 4 hours, topping liquid up with extra water if required.
  5. Remove tinfoil and cook a further 30 minutes.
  6. Transfer pork to a serving plate. Slice crackling and pull pork apart with two forks.