Spiders! They’re fizzy, they’re ice-creamy, they’re yum!
The Brisbane Show or ‘Ekka’ is in town. We aren’t going this year, instead we’re making fun carnival food at home.
The first time I’d heard of a slider was about 10 years ago. At Sizzler. Yep. Sizzler. Now they’re everywhere here, riding the wave of American street food and Southern bbq.
Nothing new about a small burger here really except the name, and everywhere you look people are putting more and more way-out and crazy fillings in them. Fried seafood, fried chicken, kimchi, onion rings, chillies, sriracha, pork belly, brisket, fruits, pickles, chutneys, cheeses, slaws. You name it. Whatever.
We’re keeping ours fairly simple with some slow roasted pork shoulder, bbq sauce and slaw. And also lime spiders to go with.
Watch us putting our sliders and spiders together here
2kg Free range pork shoulder – boned and rolled
Salt and pepper
1/2 a cup Bbq sauce – we used our own home-made.
Score the skin, rub in salt and pepper then put in the oven on 90*c for 12 hours. Low and slow folks. Try and do it too quickly and you lose moisture and tense up the meat. It’s also really easy this way. Set and forget. Baste with the pan juices at least twice throughout the process where possible.
When the 12 hrs is up, remove the pork from the oven. Test it by giving a good squeeze. If it feels a bit squishy with little resistance we are ready. Be prepared to get a little messy here. Drain the pan juices in to a bowl. Trim the skin away, trim away any fat. Using either forks or gloved hands, shred the pork gently, pulling the muscles and then fibres away from each other.
Season well, add the bbq sauce and a little of the pan juices and mix well. Serve warm. This will keep well in the fridge for a good few days also and can easily be re-heated.
What Kid Did
Kid made our coleslaw.
2 cups chopped red cabbage, 1 cup shredded carrot, 1 cup shredded celeriac, 1 cup sliced spring onion, 1 small red onion sliced, 1/2 bunch flat parsley – picked and chopped, juice of 1 lemon and 1/2 a cup of mayo or garlic aioli.
Use an adult to chop and shred everything (or maybe you have a chopping machine kids can get involved with). Then let kids get their hands dirty mixing the slaw really well. Try and prepare this about an hour before serving and refrigerate. It will allow the dressing to mascerate, or soften, the vegetables just enough.
Lime Spiders – Rather than using any sort of violent green soft drink or cordial, we’ve used a decent brand of ‘traditional’ lemonade, fresh lime juice and a little fine zest. Add a big ball of vanilla bean ice-cream right before serving. This is the carnival version of a green smoothie 😉
Everything was delicious, tasty and fresh. And a just a bit fun too.