PULLED PORK BBQ SLIDERS

BBQ SAUCE

1 cup ketchup, 1 cup cola, 1/8 cup yellow mustard, 1/2 teaspoon hot sauce, 1/4 cup whiskey, 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, using a whisk, 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, 1 cup garlic 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.  Polk deep holds every inch or two on all sides of the roast.  Get out a bowl add the dry marinade mix, grape 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; this step ensures the entire roast is soaked in the marinade.  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 into the pot.

COLESLAW

1 pound package classic coleslaw, 2 tablespoons red onions, finely chopped, 1/4 cup mayonnaise, 1/2 teaspoon seasoning salt, 1/8 teaspoon black pepper,1/8 teaspoon balsamic vinegar. 

Dump everything in a bowl and mix well.  Taste adjust salt, pepper, and vinegar if needed.

Go to the bakery, purchase a couple of dozens of assorted slider buns. Cut the buns in half, add the meat, top off with a scoop of coleslaw.

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