Dear friends, 4th of July is right around the corner, and I have the best way for you to celebrate: delicious pork sliders! While we've been keen to give you the best gluten-free, healthy recipes up until this point, we decided to share with you all a gluten-full slider recipe.
This pork recipe takes a bit of time to prepare, but you will definitely be able to taste the delicious time that was spent in the love and nurture of the meat. Most of the active work can also be done the night before, so it's perfect for those of you who like to get things prepared a day early!
Eunice gets Thursday and Friday off from work and will be happily spending 4th of July with her fiance Eddie and friends! And I will be soaking in scenery with friends while hiking to a cove in Palos Verdes!
Whether you are planning to have a bbq at home or a picnic at the park, these sliders will be perfect for all your guests, trust us!
recipe
pork sliders // makes 24
heavily adapted from Tyler Florence's Pulled Pork Sandwich recipe
pork sliders // makes 24
heavily adapted from Tyler Florence's Pulled Pork Sandwich recipe
prep time: 45 min
cook time: 3 hrs
cook time: 3 hrs
ingredients
pork // roast in oven at 325' for 3 hours
1 boneless pork shoulder (3.5 to 4 lbs)
4 Tbsp kosher salt
1 Tbsp black pepper, freshly ground
1 1/4 cups brown sugar
1/4 cup smoked paprika
1 Tbsp cayenne
3 tsp dried thyme
4 tsp garlic powder
1 tsp mustard powder
1 tsp onion powder
1/2 tsp ground cumin
1/4 tsp chili powder
1/3 cup red wine vinegar
3 Tbsp extra virgin olive oil
coleslaw
1/2 head red cabbage, sliced thinly
2 carrots, sliced on a mandolin and chopped thinly
2 green onions, chopped
1 Tbsp whole grain dijon mustard
1/2 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 Tbsp red wine vinegar
2 tsp sugar
1/2 lemon, juiced
kosher salt, to taste
freshly ground black pepper, to taste
24 sweet Hawaiian buns
directions
In one mixing bowl, combine salt, pepper, brown sugar, spices, and thyme. Whisk to combine, then add the red wine vinegar and olive oil into the mixture. Mix together until you have a thick paste. In a roasting pan, fit a rack insert. Place the pork, fat side up, on the rack. Rub the paste all over the pork. Make sure you get into all the nooks of the pork. The salt in the paste pulls out the moisture from the pork to form a wonderful crust when it is cooked. Cover the pork with plastic wrap and marinate in the fridge for at least 3 hours or overnight.
Once the meat is done marinating, let it sit at room temperature for 30 minutes before cooking. Preheat the oven to 325'. Roast the pork for approximately 3 hours, uncovered, until the outside is dark and crispy and the meat temperature reads 170-180'. Allow the meat to rest on a cutting board for at least 10 minutes before slicing. If you are going to leave the meat for more than 10 minutes before slicing, be sure to cover it with foil until you are ready to slice.
While the pork is in the oven, prepare the slaw (this can also be done the day before). Combine the whole grain mustard, Greek yogurt, mayo, vinegar, lemon juice, sugar. Mix well. Add the thinly sliced cabbage, carrots and green onions. Season the whole mixture with salt and pepper, to taste. Until you are read to serve, cover the slaw and set it aside in the fridge.
Once the meat has rested and has been sliced (stealing a bite of the pork while slicing is COMPLETELY ALLOWED), cut the sweet Hawaiian buns in half (toasting buns is optional). Then pile on the pork! Top the pork with about a spoonful of coleslaw and finally top with other half of the bun. ENJOY!
Once the meat is done marinating, let it sit at room temperature for 30 minutes before cooking. Preheat the oven to 325'. Roast the pork for approximately 3 hours, uncovered, until the outside is dark and crispy and the meat temperature reads 170-180'. Allow the meat to rest on a cutting board for at least 10 minutes before slicing. If you are going to leave the meat for more than 10 minutes before slicing, be sure to cover it with foil until you are ready to slice.
While the pork is in the oven, prepare the slaw (this can also be done the day before). Combine the whole grain mustard, Greek yogurt, mayo, vinegar, lemon juice, sugar. Mix well. Add the thinly sliced cabbage, carrots and green onions. Season the whole mixture with salt and pepper, to taste. Until you are read to serve, cover the slaw and set it aside in the fridge.
Once the meat has rested and has been sliced (stealing a bite of the pork while slicing is COMPLETELY ALLOWED), cut the sweet Hawaiian buns in half (toasting buns is optional). Then pile on the pork! Top the pork with about a spoonful of coleslaw and finally top with other half of the bun. ENJOY!