|
Category: |
Category: |
| |
|
BBQ |
|
Ingredients: |
Ingredients: 1/3 cup salt
1/3 cup brown sugar
1 tablespoon smoked paprika
2 teaspoons ground cumin seeds
2 teaspoons espresso powder
3 cloves garlic, minced
5 pounds boneless pork shoulder
1 to 1½ cups Bourbon BBQ Sauce (recipe follows)
24 mini brioche buns, halved
Butter for toasting brioche buns
2 cups Pickled Red Onions (recipe follows)
|
|
Directions: |
Directions:1. Combine the salt, brown sugar, paprika, cumin, espresso powder, and garlic. Rub the mixture all over the pork. Wrap the pork tightly with plastic wrap and refrigerate overnight or up to 24 hours.
2. Preheat the oven to 250°F. Unwrap the pork and place it in a roasting pan. Cook in the preheated oven for 4 hours, basting with the rendered fat and juices every hour. After 4 hours, or when an instant-read thermometer registers an internal temperature of 150°F, remove the pork from the oven and wrap tightly in aluminum foil. Return the wrapped shoulder to the oven and cook for 4 hours more.
3. Remove the pork shoulder from the oven and let it rest. When cool enough to handle, shred the meat into
thin strands with your hands. Pour ½ cup of the pan juices over the pork and stir in ¾ to 1 cup of Bourbon
BBQ Sauce. Taste for seasoning and add more sauce or pan juices, as desired.
TO M A K E T H E S L I D E R S
Preheat the broiler. Butter the cut sides of the brioche buns and toast under the broiler. Pile hot pulled pork onto the bottom half of the slider bun and top with a few slices of Pickled Red Onions. Secure the top half of the bun using a knotted bamboo skewer or a toothpick, and serve immediately! |
| |
|
Bourbon BBQ Sauce |
|
Ingredients: |
Ingredients: 1½ cups chicken stock
2 tablespoons Kentucky bourbon or Tennessee whiskey, depending on your team
1 cup ketchup
½ cup dark molasses
1 tablespoon plus
1 teaspoon onion powder
2 teaspoons garlic powder
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1 tablespoon plus
1 teaspoon hot sauce, plus more to taste
1 tablespoon liquid smoke
|
|
Directions: |
Directions:1. Whisk together all the sauce ingredients in a small saucepan over medium-low heat.
2. Simmer until reduced to a glaze consistency, about 15 minutes (the sauce should reduce by about one-third).
3. Adjust the flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months. |
| |
|
Pickled Red Onions |
|
Ingredients: |
Ingredients: 3 cups water
2 tablespoons kosher salt
3 tablespoons sugar
1⁄2 cup red wine vinegar
1 red onion, sliced paper thin
|
|
Directions: |
Directions:1. Combine the water, salt, and sugar in a medium saucepan.
2. Heat over medium heat until the salt and sugar are fully dissolved.
3. Remove from heat and let cool. Stir in the vinegar.
4. Pour the vinegar mixture over the onions, transfer to a clean quart-sized jar, and store in the refrigerator until
ready to use.
Use a mandoline to slice the onions superthin in a flash. These onions get tastier the longer they pickle, so it is best to make them well in advance and store them in the refrigerator. |
|
Number Of
Servings: |
Number Of
Servings:makes 24 sliders |
Personal
Notes: |
Personal
Notes: Make the barbecue sauce and pickled onions the week before to get a jump start on this classic Derby
recipe. The pork shoulder can be cooked and shredded up to 2 days in advance, then stored in an airtight container in the refrigerator.
|
This recipe for Pulled Pork Sliders with Bourbon BBQ Sauce and Pickled Red Onions (Reese Witherspoon) is from