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As seen in Adelady Magazine, issue 6.

Juicy pork topped with colourful coleslaw — these sliders will be the life of any party.

Recipe :: Supplied

Photo :: Naomi Giatas 

Time :: 1 hour
Serves :: 6


1.35kg pork shoulder cut into 4 large chunks 375ml Coca-Cola (Original or No Sugar)
2 ½ cups barbecue sauce
⅓ cup brown sugar
4 tbsp apple cider vinegar
2 tsp garlic powder
1 tsp onion powder
6 hamburger buns


• Add pork to a lightly-greased pressure cooker/instant pot. Pour Coca-Cola over the pork.
• Stir together 2 cups of the barbecue sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over the pork.
• Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn the valve to vent position. Once the float valve has dropped, remove the lid.
• Use 2 forks to shred pork. Use a slotted spoon to transfer pork to a bowl (discard the liquid from the pressure cooker), and stir remaining barbecue sauce into the shredded pork.
• Serve pulled pork on hamburger buns with the coleslaw. Add extra barbecue sauce and mayonnaise to take them to the next level! Note: If you don’t have a pressure cooker, place all pork ingredients into a Dutch oven and slow-cook in the oven at 150 degrees for 3–4 hours, until it pulls apart easily with a fork.

Photo :: Naomi Giatas 

We used: Coca-Cola (Original or No Sugar)

Who doesn’t love an icy Coca-Cola as a quick pick-me-up! But have you ever cooked with it? Adding a depth of flavour and a sweetness to any dish, Coca-Cola is a great addition to your cooked meats. Pick up a bottle or can of fabulously fizzy Coca-Cola (Original or No Sugar) at your local Romeo’s.


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