BBQ Tomato and Chipotle
Pulled Pork Sliders


  • ½ tsp Ground cloves
  • ½ tsp Ground cinnamon
  • 1 Lime, juice
  • ½ bunch coriander leaves, roughly chopped
  • 1 recipe Rosella Corn and Cabbage Slaw, to serve
  • 12 Slider rolls, to serve
  • Lime wedges, to serve


Pre-heat BBQ to HIGH heat.

Combine, Rosella Garlic, Rosella Ginger, chipotle chilli, dried thyme, cloves, and cinnamon to make a paste, and then coat the pork in it.

In a baking dish, add the onions to the bottom of the tray and then place the pork on the top, pour over the Rosella Vine Ripened Tomato Soup and stock, submerge the pork neck completely in the liquid and cover with a sheet of baking paper and foil.

Turn the center burner of the BBQ off, and set the side burners to low. Place the baking dish in the center of the BBQ grill and close the lid, roast for 2 hours or until the pork is tender and starts to pull apart, then remove the pork from the cooking liquid, and set aside to rest for 20 minutes.

Pour the cooking liquid into a saucepan and bring to the boil, reduce the temperature and simmer and till the sauce has thickened; add coriander and lime juice, season with salt and pepper.

In a bowl, shred the pork neck using 2 forks, then mix in enough of the reduced sauce to lightly coat the meat, mix well, season with salt and pepper.

To serve, spoon a little of the sauce onto each slider roll, and toast lightly on the BBQ grill, spoon on the pulled pork and top with slaw. Arrange sliders on a wooden serving board with lime wedges.


Serves 12

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