Pulled pork and celeriac remoulade sliders

Pulled pork and celeriac remoulade sliders

There’s something very satisfying about slow roasting a piece of meat on the BBQ on a Sunday.  You can just put it on in the morning and forget about it until lunch time. If all goes well, you’ll end up with a beautiful tender piece of meat that took no hard work on your part but appears as though you’ve spent hours labouring over it.

So last Sunday I put pork belly on the BBQ nice and early and we had these little sliders for lunch.  All I had to do in the meantime was make the salad.  Easy peasy.

Pulled pork and celeriac remoulade sliders

Start this recipe the day before

1.5 kg Boneless pork belly

Olive oil

Sea salt

4 large or 8 small brioche buns

Celeriac, apple and fennel remoulade


Score the skin of the pork belly (or get your butcher to do this for you) then rub it with salt. Place it on a rack, inside a tray and put in the fridge overnight. This will dry the skin out so it goes nice and crackly when you cook it.

The next day, pat the pork belly with some paper towel.  Drizzle over some olive oil and rub all over the surface of the pork.  I put a bit more salt on at this point too. Place the pork in a roasting dish with 2 cups of water (don’t let the water touch the skin).  Preheat your oven or BBQ to 240 degrees celsius and  put the pork in.  Let it roast for 30 minutes on high heat so the skin starts to crisp up and then turn the heat down to 150 degrees celsius and continue to cook for 2-3 hours.  The meat should pull apart easily. If it’s not quite done, leave it on a little longer. If the water evaporates while cooking, be sure to add in a bit more, this is what will keep the pork nice and moist.

Once the pork is cooked, I often find that the skin needs a little more crisping so I put it into the oven under the grill for a few minutes (if you do this, make sure you watch it – it crackles up quickly!). Cover loosely with foil and let it rest for 10 – 15 minutes.

Divide the pork and crackle amongst the rolls, top with celeriac remoulade and add some pickles. Tuck in!

If you have left over pork, put it into snap lock bags and freeze.

Serves 4



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