mushroom & pulled pork sliders

mushroom & pulled pork sliders | The Secret Life of Bee

I love sliders. I love pulled pork. I love any cutesy burger that packages itself well with the right ratio of bun, meat and fixings. The bun is a soft little pillow of brioche that is the finest vehicle for theses toppings. The pulled pork is a revelation. The addition of mushrooms is amazing and from now on my pulled pork will only ever be like this. The mushrooms add a punch of umami, moisture and flavour.

mushroom & pulled pork sliders | The Secret Life of Bee

The folks at The South African Mushroom Farmers’ Association have got a cool concept called ‘blendability’. They’re encouraging people to eat less meat and more veg by subbing in 50% of your meat dish with 50% mushrooms. It’s rather nifty as mushrooms are yum but also packed with nutrients, they’re cheap and best of all low in calories. If this dish is anything to go by then they’re seriously on to something!

mushroom & pulled pork sliders | The Secret Life of Bee

Mushrooms are like meat in more ways than one. Don’t crowd the pan or they’ll sweat. So cook them on a very high heat with a dash of olive oil and salt and they’ll brown beautifully. This sauce is delicious but you can add as much or as little to the pork and mushroom mix as you like. Reserve any leftovers in the fridge to spice up another dinner. I find the pork and the bun are rich and flavourful enough so I went with a clean and crisp slaw using just vinegar and seasoning as opposed to the American mayonnaise style slaws but you can always add some if you like. Most importantly just make sure you invite some friends over when you make this. It’s a little bit effort intensive but it’s so worth it and you’ll be so chuffed with yourself you’ll want to share this!

mushroom & pulled pork sliders | The Secret Life of Bee

mushroom & pulled pork sliders

makes 12 sliders


  • 500g Portabella mushrooms
  • 500g pork shoulder meat (so with bone in & fat cap: +- 1kg)


  • 250ml warm water
  • 45 ml warm milk
  • 8,5g dry yeast
  • 40g caster sugar
  • 2 eggs
  • 450g strong white bread flour
  • 60g all-purpose flour
  • 13g salt
  • 55g butter, softened


  • 1Tbsp smoked paprika
  • 2 Tbsp Muscovado sugar
  • 1 tsp celery salt
  • 1 tsp sea salt flakes
  • 1 tsp mustard powder
  • 1 tsp cayenne pepper
  • 250ml beer
  • 1 tsp garlic flakes
  • 1 tsp liquid smoke

BBQ Sauce:

  • 180ml tomato sauce
  • 25g Demerara sugar
  • 1 Tbsp honey
  • 1 garlic clove, finely grated
  • 60ml apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • freshly ground black pepper
  • Tabasco to taste


  • 1 baby red cabbage
  • 1 baby green cabbage
  • 3 carrots
  • 1 green apple
  • apple cider vinegar
  • salt
  • freshly ground black pepper


For the buns: Preheat oven to 200˚C. Mix the warm water, milk, sugar and yeast together and leave to get frothy and foamy for about 5-10minutes. Mix the two flours, salt and butter in a stand mixer fitted with the paddle attachment. Add the yeast mixture as well as one of the eggs, beaten, to the flour mixture and let the mixer do the work for you on medium speed for about 7-10 minutes until a silky, elastic dough has formed. Place in a greased bowl and cover with clingfilm. Once the dough has doubled in size turn out onto a floured work surface and divide into twelve. Roll into balls and place onto a lined baking sheet. Once again let them double in size. Don’t rush this second rise! It’s super important. When the buns have doubled in size brush them with an egg wash. Mix the remaining one egg with a teaspoon of water and brush all over the surface of the buns. Bake in the oven for about 10-15 minutes or until golden brown. Leave to cool on a wire rack.

For the pork: Preheat oven to 225˚C. Score the fat of the pork shoulder. Combine all the rub ingredients well. Massage the pork with the rub making sure to get it in all the nooks and crannies. Discard excess. Place the pork in a roasting tin lined with tinfoil. (leave some excess tinfoil hanging over the edge)

Place the pork on the tinfoil and roast at 225˚C for 30-40 minutes until golden brown. Turn the oven down to 125˚C. Add the beer, garlic flakes and liquid smoke to the roasting pan. Seal the pork into a parcel with the tinfoil and continue to cook for another 4-5 hours. Remove and let it rest for 30 minutes before pulling it apart using a fork.

Clean the mushrooms by brushing them with a damp pastry brush. Slice them very finely into long strips. Fry the mushrooms on high heat in several batches with a touch of olive oil and sea salt until golden brown.

Make the sauce by combining all the ingredients in a small pot and simmer for 10 minutes.

For the slaw- slice the cabbage very finely. I use a spiralizer and it works like a charm. Grate the carrots and julienne the apple. Mix everything, drizzle with apple cider vinegar and season well.

Mix the pulled pork with the mushroom slices. Add some BBQ sauce and mix well. Serve on the buns topped with the crunchy coleslaw.

mushroom & pulled pork sliders | The Secret Life of Bee

mushroom & pulled pork sliders | The Secret Life of Bee



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