Deliciously juicy sliders complemented with a wildly flavourful slaw, make these sliders are great crowd pleaser.
|2 tbsp||(30 mL) Smoked paprika|
|1 tsp||(5 mL) Garlic powder|
|1 tsp||(5 mL) Onion powder|
|1 tsp||(5 mL) Dried thyme|
|1 tsp||(5 mL) Dried oregano|
|.5 tsp||(2 mL) Pepper|
|.5 tsp||(2 mL) Salt|
|.5 tsp||(2 mL) Dry mustard powder|
|1 tbsp||(15 mL) Brown sugar|
|.25||(1 mL) Cayenne pepper|
|PULLED PORK SLIDERS:|
|3 lbs||(1 – 1.3 kg) Pork butt shoulder roast|
|2 cups||(500 mL) Ready prepared BBQ sauce|
|1||California Goldminer® Sourdough Breakaway Roll|
|.33 cup||(80 mL) Lime juice|
|1 tbsp||(5 mL) Sugar|
|.5 tbsp||(2 mL) Salt|
|3 tbsp||(45 mL) Olive oil|
|.5 cup||(125 mL) Thinly sliced red onion|
|.25 cup||(60 mL) Chopped cilantro|
|1||Package ready prepared coleslaw|
|2||Jalapeno peppers, seeded and thinly sliced|
COMBINE all of the ingredients for the dry rub together in a small bowl; stir to blend.
PLACE pork roast in a baking dish and rub thoroughly with the spice rub. Cover and refrigerate overnight.
COMBINE all of the ingredients for the coleslaw and refrigerate until ready to use. (Keeps up to three days in the refrigerator).
PREHEAT oven to 325°F (160°C). Remove pork from the refrigerator and add 1 cup (250 mL) of water to the pan. Cover with aluminum foil and roast for 3 hours or until the meat is falling apart. Remove from oven and set-aside until cool enough to handle.
DRAIN half of the cooking liquid from the meat then, using two forks or your hands shred the pork into the remaining cooking liquid. Mix in the BBQ sauce, cover and return to the oven to heat through.
ASSEMBLE sliders by placing pulled pork then coleslaw on a California Goldminer® Sourdough Breakaway Roll.
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