The West

Pork sliders with spicy tomato pickle
Picture: Megan Powell

Serves 4

1 pork shoulder, about 800g

1 tsp ground cinnamon

1/2 tsp sea salt

few grinds black pepper

2 tbsp olive oil

12 small round buns

1/4 cup whole-egg mayo

2 tsp seeded mustard

8 caperberries, sliced

1 jar kasundi paste (Indian pickle)

1 cos lettuce

2 carrots, shredded

3 Lebanese cucumbers, shredded

200g fontina cheese, thinly sliced

Place pork shoulder in a baking dish. Rub over cinnamon, salt and pepper. Pour over oil. Add 3 cups of water to the dish, cover with foil and cook for 3 hours at 160C. The pork should come away from the bone. Shred the pork, toast the buns. Mix mayonnaise with mustard and caperberries. Spread buns with kasundi paste, then assemble sliders with lettuce, pork, carrot, cucumber, cheese and mayonnaise.

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