BBQ reindeer sliders

Instructions

1. 1

   Mix the salt and brown sugar in a large bowl.

2. 2

   Pat the reindeer dry and turn it in the salt and sugar. It's worth covering it and leaving it in the fridge for a couple of hours, or overnight if you can. Not essential, but it pays off.

3. 3

   Heat the oven to 175°C (350°F) and lay the meat in a deep baking dish.

4. 4

   Bake for 35 minutes, turning once, until the edges start to brown, then drop the oven to 150°C (300°F).

5. 5

   While it bakes, whisk the barbecue sauce, chicken stock, cola and cider vinegar together.

6. 6

   Pour the glaze over the meat so it's well covered, seal the dish tightly with foil and bake for 3 hours, until the meat shreds under a fork. Thicker pieces may want a little longer.

7. 7

   Take the foil off and turn the oven up to 200°C (400°F).

8. 8

   Bake uncovered for another 20 minutes, until the liquid has reduced into a thick, glossy glaze. Shred the meat right there in the dish with two forks and turn it through the glaze. Pile it into the buns and finish with pickles, caramelised onions, a squeeze of mayonnaise and a line of mustard.