Guinness Pulled Pork Sliders with a creamy dijon slaw are sweet, tangy, and easy on the wallet. They’re the perfect thing for a BBQ or a big get together.
Happy Yo Mama’s Day!
Guess what’s this Sunday? If you said Yo Momma’s Day, well you’re close enough. Mother’s day is usually the first big day of the year for barbecues. The challenge for a good Mother’s Day brunch is making something that is both kid friendly, adult pleasing, and of course, affordable. You do have to feed a crowd after all. You don’t want to spend Mother’s Day cooking so it has to be something you can make ahead. Well, then, there is only one answer. Pulled Pork.
Pulled pork is fantastic because it comes from a cheap cut of meat, in this case pork shoulder ($1.49/lb). Good pulled pork is tender and delicious and basically melts in your mouth. How does such a crappy piece of meat get that tender? Braising. It can be done on the grill or in an oven but a good braised piece of meat cooks for a long time at a low temperature. Low and slow. That’s the key.
We’re are going to start with a big hunk of pork shoulder with the bone in. Why bone in? Because the bone and the marrow all adds to the flavor. On average, a pork shoulder with the bone is about 8-9.5 pounds and that’s what we’ll be using for this recipe. They usually come with the skin on so you are either going to have to trim it off yourself, or if you’re squeamish you can have your butcher do it. Wuss.
You’re A Wuss!
Nuh uh, you are! Now we need to season it. For this recipe, we’ll be using a dry rub, so grab a shit ton of smoked paprika, light brown sugar, kosher salt, ancho chili powder, cayenne, dried oregano, dried thyme, ground cumin, fresh ground black pepper, garlic powder, onion powder, and mustard powder and throw them all in mixing bowl and stir to until well combined.
Once it’s all well mixed, massage the rub into the meat, making sure you get into all the nooks and crannies. After It’s nice and well rubbed, throw it in a plastic bag and put it in the fridge. Let it sit overnight.
I hope you slept well. It’s time to cook that meat. This recipe uses my favorite handy dandy Lodge Cast Iron Dutch Oven. It’s great because you can do so many things with it. Cast iron is great because you can heat it to high heats for a great sear. You can put it on the stove, in the grill, or in the oven. Best of all, it’s a cinch to clean. The only thing is, cast iron requires you to preheat it so, let’s do that. Heat it over medium high heat for about 5-10 minutes. It should be smoking. At the same time, preheat an oven to 325ºF Then pour in about 1/2 an inch of oil and let it heat up until it starts shimmering. Put the meat in the pot and sear on all sides (about 3-5 minutes per side). Transfer the meat to a plate. I use two sets of tongs, but whatever works for you. It’s an 8 pound piece of meat so picking it up might be hard. Add in the cinnamon and bay leaf and cook for a minute. Crack open 3 bottles of Guinness Extra Stout and pour 2 into the pot and scrape up all the tasty brown bits. Drink the third one. Bring to a boil, put the meat back in the pot, and turn off the heat. Cover and transfer the whole thing to the preheated oven.
What’s The Word Of The Day?
Low and slow. Actually I suppose that’s 3 words. Anyway, we’ll be braising this for a good long while, but it’s mainly passive cooking so you can do other things while this cooks. Cook it for about 5-6 hours flipping the meat every 45 minutes. You should have flipped the meat 7 or 8 times. It’s ready when it is absolutely falling off the bone.
Meanwhile, you should make the sauce. It’s a lot of meat so we are going to make a lot of sauce. It’s simple though, so heat a saucepan over medium heat and toss in the pressed garlic. Sauté for a minute and then throw in the rest of the ingredients. Bring to a boil and then down to medium and simmer until it’s reduced by half (about 30-45 minutes).
When the meat is ready, transfer it to a flat surface and with two forks pull it to shreds. Get it? PULLED PORK! Put the shreds in large bowl and toss with the sauce. Cover and put in the fridge until your ready to serve.
What About The Slaw?
Lastly, we are going to make the Creamy Dijon Slaw. It’s pretty simple shit. Most slaws use mayo and, if you follow this blog, I try and Asianify my recipes. Asianify is a word! Shut up! Anyway, mayo. I love Kewpie (pronounced Kew-Pee-Ay). It’s smoother and creamier than American mayonnaise, and it’s made with rice vinegar instead of white vinegar.
Whisk the mayo, vinegar, mustard, and salt together. Then toss in the shredded cabbage and onion. That’s it. You’re dunzo. Put that in the fridge and you’re pretty much ready.
Now we’re going to bring it all together. For the buns, I use Martin’s potato rolls. Always. They are not paying me to say that. I have no affiliation with them (yet. Martin’s dudes if you’re reading this…), but their potato rolls are fucking delicious. Warm the meat up again in the Dutch oven. Lightly toast the buns. Put in the meat. Top with the slaw.
Serve with paper towels. You’re gonna make a mess.
Currently Jamming To
This recipe requires a little something special. Here’s a list of what you will need: