Chef Kyle's Pulled Pork & Quail Egg Sliders
- Prep time: 15 minutes
- Cook time: 2.5 hours
- Serves: 12
Slider season just got an upgrade. Chef Kyle tops slow-braised pulled pork with a sunny Spring Creek quail egg and crispy onions, all tucked into a soft slider bun. One bite and you'll understand why twelve is never enough.
Ingredients
- 2 lb pork loin
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp steak spice
- ¼ cup vegetable oil
- thyme
- 1 litre beef stock
- 1 cup bbq sauce
- ¼ cup brown sugar
- 12 Spring Creek quail eggs
- 12 slider buns
- ½ cup crispy onions
- Mayo and extra bbq sauce for serving
Instructions
Season pork loin generously with salt, pepper, smoked paprika, and steak spice. Heat vegetable oil in a Dutch oven over medium-high heat and sear pork on all sides until deeply browned.
Add beef stock, bbq sauce, brown sugar, and thyme to the pot. Cover and transfer to the oven at 300°F for 2 hours or until the pork is pull-apart tender. Shred the pork and mix with the reduced braising liquid. Set aside.
Heat a large non-stick skillet over medium heat. Fry quail eggs for 2–3 minutes until whites are set and yolks are still sunny.
Spread mayo and bbq sauce on slider buns. Pile on pulled pork, top with a fried quail egg and a sprinkle of crispy onions. Serve immediately.
