This Caribbean version of the pork slider cooks low and slow. They may be almost a day in the making, but they're down the hatch in seconds!
- 3 tbsp chilli flakes
- 2 tbsp ground coriander
- 2 tbsp ground cumin seeds
- 2 tbsp ground yellow mustard seeds
- 4 tbsp turmeric
- 4 tbsp brown sugar
- 1 kg boneless goat shoulder
- 100 ml olive oil
- 10 sweet brioche buns
- 1 cucumber, sliced
- 1 red onion, finely sliced
- 1 bunch coriander, leaves picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven or smoker between 100°C and 140°C. Mix the chilli flakes, ground coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside.
Rub the goat shoulder with olive oil and then massage the spice mix all over.
Wrap the goat in baking paper and then heavily wrap in foil. Place onto a roasting tray.
Cook in the oven for 18 hours. About 1-2 hours before cooking time, unwrap the goat and increase the heat to 190°C to crisp up the outside of the meat.
Take out of the oven and begin to pull apart the meat with a fork or tongs and mix with the cooking juices. Season to taste.
To assemble, slice open the brioche buns and place a heap of the pulled goat onto the bun. Top with slices of cucumber, onion and coriander leaves.
Recipe from Grant Schooling of Gilbert St. Hotel in Adelaide.