To make the dry rub, in a small bowl ... Add the sauce to the shredded pork. To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly.
Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.
Make the coleslaw: In a large bowl ... Toast the brioche buns lightly. Pile the pulled pork onto the bottom half of each bun. Drizzle with barbecue sauce. Add a generous serving of coleslaw ...
This recipe from inspiring new book Kai Feast is worth the time. I call this “umu pulled pork” because we first made this in the backyard, using fire and hāngī stones to create our umu.