Hoisin and Blackcurrant Puller Pork Sliders


  • 1.5kg boneless pork shoulder, excess fat trimmed.
  • 100ml runny honey
  • 100ml balsamic vinegar
  • ½ jar Mrs Bridges Scottish Blackcurrant Preserve
  • 120ml hoisin sauce
  • 175ml chicken stock
  • 4 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 large white onion, diced
  • 2 tbsp olive oil
  • salt and pepper to season
  • coleslaw and slider buns to serve


Heat the oven to 160C / 140C Fan.

In a medium bowl, whisk together the honey, balsamic vinegar, Scottish Blackcurrant Preserve, hoisin sauce, chicken stock, garlic, onion, smoked paprika, salt and pepper. Stir to combine.

Coat the pork shoulder with the olive oil and season with salt and pepper. Placing the pork in a large wok or pot on medium high heat and sear the meat on all sides.

Transfer the pork to an oven-proof dish and pour over the sauce.

Cover with tin foil and place in the oven. Cook for 30 minutes before reducing the heat down to 150C / 130C Fan and cook for a further 6 hours. Check the meat and baste with the juices every couple of hours.

Once the pork is fully tender, remove from the oven. Transfer the meat to a large dish and thoroughly shred the meat using two forks.

Remove excess oil and pass the cooking liquids through a sieve. Then add the cooking liquid back into the shredded pork until the desired level of moistness is reached.

The meat can be prepared in advance and reheated before serving, with a little tap water, or reserved cooking liquids.

Serve the pulled pork on slider buns with coleslaw.

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