Thursday, February 10, 2011

Pulled Pork Sliders

This past superbowl weekend I made Pulled Pork Sliders for everyone to enjoy.  I made my own BBQ sauce and cooked the pork shoulder in the pressure cooker.  If you don't have one, a crock pot works as well as sticking the pork in a very very low oven for a long time.  I served it with my own coleslaw on top of a brioche bun.  Now this recipe is actually 3, cooking the pork, making the BBQ sauce, and making the coleslaw.  It's a long post, but the satisfaction that your tummy gets after ingesting one of these is pretty mind boggling.


1 pork shoulder
1/2 cup rub, recipe below
1 beer, I liked Sierra Nevada or some dry white wine
1 cup chicken or beef stock
1/2 onion
1/2 jalapeno
1/2 head garlic

1/4 cup brown sugar
1 tbsp. salt and pepper
1 tbsp. chili powder (ancho is preferred)
1 tsp. dry mustard
1 tsp. cumin
1 tsp. coriander
1 tbsp. garlic powder

Coat the entire pork shoulder with the rub and let come to room temperature.  If you're using a pressure cooker or a crock pot, sear the meat in another pan and then transfer to the pressure cooker or crock pot.  Add the beer, onion, jalapeno and garlic.  Cover and cook for at least 2 hours, until fork tender. *If using a regular pot, stick it in the oven at 300 F for at least 4 hours (I didn't say this recipe was quick).

BBQ Sauce:
1 tsp. ish  vegetable oil
1/2 onion, diced
4 garlic cloves, minced
1/2 jalapeno, minced
Salt and Pepper
2 tbsp. tomato paste
3 tbsp. brown sugar
2 tbsp. chili powder
1 tsp. dry mustard
1 tsp. dry oregano
1 tbsp. coriander
1 tsp. honey
1 tbsp. chipotle
1 tbsp. molasses
1 tbsp. Worshershire
Splash of A1 steak sauce
1/2 cup cider vinegar
1 large can tomato sauce

In a sauce pan, heat the oil and sweat the onions for 5 minutes.  Add the garlic and jalapeno and cook for another 2 minutes.  Add good pinches of salt and pepper, the spices and everything down to the Worshershire.  Let the brown sugar coat everything and cook for a few minutes.  Add the last 4 ingredients and stir to combine.  Let bubble slowly for 45 minutes uncovered, taste halfway and adjust for seasoning.  It will get darker and thicker as it cooks more.  It will start of tasting very much of tomato, but will eventually begin to taste like BBQ sauce.  If you like it sweeter, add more brown sugar.  Want more vinegar, add a few more splashes.  Adjust the sauce the way you want to.

Once the pork is tender and cool to the touch, add the shredded pork to the BBQ sauce and stir to combine.  Let sit for at least 10 minutes before serving so the flavors can merry.

1/2 bag of shredded cabbage
1/2 bag of shredded carrot and broccoli slaw from TJ's
1 gala apple, cut into thin strips
3 scallions, chopped
1 bunch of cilantro, chopped
1/2 jalapeno, minced (optional)

1/2 cup light mayonnaise
1/2 tsp celery seed
1/2 tsp dry mustard
1/2 tsp chili powder or paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp sugar
3 tsp vinegar
2 tsp milk
1 tsp pepper

In a small sauce pan on low heat, warm the vinegar, milk and mayonnaise till combined.  Add in the spices and stir to combine.  Taste the dressing, it should be light, sweet, tangy and above all else, tasty.  If it's a little thick, add some more milk, you want a salad dressing consistency.  Combine everything and taste for seasoning.  Keep refrigerated until serving.

Toast a bun, add the pulled pork on the bottom, top with some coleslaw, add the top and open mouth.

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