Tuck into this juicy succulent flavoursome slow cooked pork, topped with asian slaw, nestled between two soft homemade buns. The flavours will definitely be a party in your mouth! Asian Pulled Pork & Slaw SlidersPREP TIME10 mins and MarinatingCOOK TIME9 hours and RestingINGREDIENTS

½ cup dry sherry
¼ cup each soy sauce and oyster sauce
1 tbsp honey
5 whole star anise
4cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
finely grated zest and juice of 2 limes
1 long red chilli, halved lengthways
zest of ½ an orange, cut with a vegetable peeler
Handful of coriander
4.5-5kg bone-in pork forequarter, skin scored and meat side slashed 12-16 times
2 tbsp vinegar, to brush

INSTRUCTIONSCombine all ingredients except pork and vinegar in a large dish.Add pork, skin side up, keeping the skin dry and clean. Cover and allow to marinate for at least 4 hours or overnight in the fridge.When ready to cook, preheat oven to 250°C fan-bake. Place pork in a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the marinade and water) and set the marinade aside. Brush the skin with vinegar and roast until the skin starts to blister (about 45 minutes).Reduce oven temperature to 140°C. Pour reserved marinade and 2 cups water into the roasting dish and cook, uncovered, for about 8 hours. Push the meat with your finger – it should give way completely. Drain off the cooking liquid into a bowl and pop in the freezer until the fat sets and can easily be skimmed off. Cover pork with tinfoil and a clean tea towel and allow to rest for 20-30 minutes.Lift off crackling and use forks to pull the pork apart in loose shreds. Heat the skimmed cooking liquid and pour it over, add a handful of chopped coriander.Serve in buns with slaw and cracking on the side if desired.