It is also by no means a culinary masterpiece, but every single dish that reminds you of your mother, aunt or granny, you will find on that table! Nothing matches, yet everything goes together.
The hustle and bustle to get it all done is half the fun, but quite stressful. So I marvel at and enjoy my family, the singing and the craziness, but the food, although delicious, kind of takes a back seat.
However later that night, when my mom unpacks all the leftovers onto the table with fresh bread, I have a Christmas feast. Oh the combinations… A sandwich with gammon, mustard and mayo on rocket, or lamb with beetroot and labneh. I simply love it.
My pork sliders are made with leftover roast pork. Add the slaw and pineapple and you have a winner.
Makes 24
2 kg leg of pork
15 ml smoked paprika
salt and pepper
30 ml olive oil
500 ml chicken stock
juice of one lemon
125 ml BBQ sauce or your choice
Preheat the oven to 160 C. Heat an ovenproof cast iron pot on the stove. Season the pork with smoked paprika, salt, pepper and coriander. Add the oil to the pot and then the pork, fat side down first. Brown the pork on all sides. Add all the other ingredients. Then place the lid on the pot and put it in the oven for at least two to three hours. Once the pork is fork tender soft, remove from the sauce and use a fork to pull the meat into fine shreds. Reduce the sauce if it is still very watery and then add the pork shreds to it.
250 g cream cheese or mustard or both
500 ml coleslaw
2 pineapples – peeled and cut in slices
Cut open the buns and spread the cream cheese and/or mustard on the bottom half. Top with slaw, then a pineapple slice and finally the pulled pork. Serve and see how quickly 24 sliders disappear.
