BBQ PULLED PORK SLIDER

pulled pork sliders

This weekend will decide who is going to be playing in Superbowl LIII.  Get ready for two good games. The Kansas City Chiefs will win over the New England Patriots and the Los Angeles Rams will be victorious over the New Orleans Saints.  I am serving BBQ Pulled Pork Sliders.  Can I get a YUMMY?

BBQ SAUCE

1 cup ketchup, 1 cup cola, 1/8 cup yellow mustard, 1/2 tablespoon minced garlic, 1/2 tablespoon pork bouillon, 1/4 cup Worcestershire sauce, 1/8 cup light brown sugar, packed.  Get out a heavy saucepan, add the ketchup to the pan, bring to a simmer, add the cola, stir together for about 2 minutes.  Add the remaining ingredients, bring to a boil, reduce to a simmer and cook until the sauce reduces by 1/3 and thickens. The consistency should be like gravy. Remove from the heat and set aside.

PORK SHOULDER

1 (6 lb.) bone-in pork shoulder, 4 (1.6 oz.) packages of dry mesquite marinade, 2 cups white grape juice, 2 cups extra virgin olive oil, 1 tablespoon pork bouillon, 1 tablespoon minced garlic, 1 tablespoon lemon pepper, 1 large white onion, chopped, 4 garlic cloves.

Wash off the roast.  Witha knife, polk deep holds every inch or two on all sides of the roast.  Get out a bowl add the dry marinade mix, juice, olive oil, bouillon, minced garlic, and lemon pepper, mix well.  Pour the marinade into a jumbo zip plastic bag.  Dry the meat off with paper towels.  Add the roast to the bag, refrigerator for at least 2 hours turn the bag every 30 minutes.  Get out the crockpot.  Add the roast and 1/2 cup of the marinade, the onions, and garlic to the pot.  Turn the temperature to medium and cook until a meat thermometer inserted into the thickest part of the meat reads 190 degrees.  Remove the roast from the pot and shred with a fork.  Reserve 1/8 cup of the liquid around the roast, pour the rest out, add the BBQ sauce to the pot, return the shredded meat back into the pot.

Go to the bakery, purchase a couple dozens assorted slider buns. Cut the buns in half add the meat, put the top on.  On the side, serve with sweet pickle, dill pickle chips, potato chips, and coleslaw.

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