Ingredients: |
Ingredients: For the Pork:
1 3-Pound Boston Butt Pork Roast
1 1/2 Smoked Spanish Paprika
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 1/2 Teaspoons Packed Brown Sugar
1 1/2 Teaspoons Celery Salt
1 1/2 Teaspoons Mustard Powder
Kosher Salt
1 12-Ounce Bottle Beer
16 Slider Rolls, Split and Toasted
Coleslaw, for Topping
For the Sauce:
1 1/2 Cups Apple Cider Vinegar
1 Clove Garlic, Smashed
1 Fresno Chile Pepper, Halved Lengthwise (Remove seeds for less heat)
2 Tablespoons Packed Brown Sugar
2 Tablespoons Tomato Paste
1 Tablespoon Dijon Mustard
Kosher Salt
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Directions: |
Directions:Preheat oven to 225º. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4-inch deep and 1-inch apart. Make the rub: Combine the paprika, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the pork. Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour. Remove the foil and continue roasting until the pork has reached an internal temperature of 190º, about 1 1/2 more hours. Remove the oven, cover loosely with foil and let rest for 30 minutes. Sometime during the marathon cooking time, make the sauce. Combine the vinegar, garlic, chile, brown sugar, tomato paste and dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious. Set aside. Remove the chile. When the sauce is cool, put in a squeeze bottle for ease use. Pull the pork into long shreds using two forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste. Serve the pork on slider rolls with a drizzle of sauce. Top with coleslaw. |
This recipe for Anne Burrell's Pulled Pork Sliders is from