Life’s been busy, but I wanted to get this recipe up in time for the Super Bowl, in case someone is looking to step up their party game to something other than cocktail weenies with ketchup. Though, if that’s your Super Bowl tradition, go for it.
I wouldn’t mind munching on these pulled pork sandwiches instead, however. I came up with this recipe after eating the most delicious pulled pork sliders at The Tipsy Pig. I think I captured (copied?!) the fantastic combination of sweet, tangy and crunchy.
When it comes to pulled pork, I’m not a fan of barbeque sauce and I don’t like it too sweet. This recipe uses no ketchup (!) – instead, beer, brown sugar, vinegar, and chopped tomatoes form the base of the sauce (which, I suppose, is my version of homemade ketchup). I cooked the pork shoulder in a slow cooker so I didn’t have to tend to it, but you could also cook it on low heat in a dutch oven on top of the stove. Or, for that matter, in a low oven. (If anyone tries these other cooking methods, please let me know how it comes out.)
The crowning touches on this dish are the soft Hawaiian sweet rolls and the tangy, crunchy cole slaw. Yum. I like using the mini dinner rolls – they look cute and are easy finger/party food. One serving is about two sliders.
Beer Braised Pulled Pork & Crunchy Slaw Sliders
Makes about 24 sliders (12 servings)
2 T canola oil
3.5-4 lb boneless (or with minimal bones) pork shoulder
1 yellow onion, chopped
1/3 c cider vinegar
1 c Chimay beer
½ c dark brown sugar, packed
2 c chopped canned tomatoes, with juice
1 t red pepper flakes
1 T Worcestershire sauce
1 t dry English mustard
Salt and pepper
24 Hawaiian sweet dinner rolls (like King’s Hawaiian)
3 ½-4 c shredded cabbage
1 c shredded carrot
2 green onions, sliced
2 t sugar (to taste)
8-9 t cider vinegar
salt & pepper to taste
To make the pulled pork: In a dutch oven on the stove top (medium high heat), brown the pork shoulder in the canola oil until browned on all sides. Then place in the slow cooker.
In a bowl, combine onions through salt and pepper and then pour over the pork shoulder in the slow cooker. Put on the lid and set to cook (I did 6 hours).
When the meat is falling off the bone/shreddable, remove the pork shoulder from the slow cooker. Cool sauce slightly and then pour into a blender (make sure there are no rogue bones) and blend til smooth. Pour into a sauce pan on the stove top and simmer until reduced and slightly thick. Taste and add salt and pepper as needed.
With two forks, shred the pork shoulder meat. In a bowl, combine shredded meat and sauce.
To make cole slaw: Mix all ingredients in a bowl! Done.
To assemble: Toast the rolls slightly. Layer on pulled pork, cole slaw and the top of the roll.