Summer is right around the corner, and that means fresh flavors to enjoy with friends! Rich pulled pork topped off with a sweet and sour Farmer’s Garden Bread and Butter pickle slaw is the epitome of summertime flavors. Pulled pork may seem intimidating at first, but it’s one of those “set it and forget it” recipes. Before roasting, rub the pork down with the spice rub, pop it in the oven, and let it cook low and slow until the meat is pull apart tender. It takes a good couple of hours to slow roast the pork to perfection, so it’s the kind of dish to have going while you’re busy setting up for a casual weekend get together with friends. The slaw is quick and easy to whip together at the end. The Farmer’s Garden Bread and Butter Chips adds an irresistible combination of sweet and sour to the spicy meat – trust me, the pulled pork won’t last long! For a get together with friends, set up a toppings bar and let guests pick and choose as they create their perfect sandwich. Enjoy!
Makes a dozen sliders
For the Pork:
1 2 lb boneless pork shoulder
1 1/2 teaspoons freshly ground black pepper
2 teaspoons coarse kosher salt
1 tablespoon white sugar
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
1/4 cup brown sugar
16 mini hamburger or brioche buns, for serving
up to 2 cups your favorite bbq sauce
For the Slaw:
3 pink lady apples, peeled and shredded
1/4 red onion, thinly sliced
2 large jalapeños, seeded if desired, thinly sliced
3/4 cup finely chopped Vlasic Farmer’s Garden Bread and Butter Pickle Chips
1/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
1 teaspoon coarse kosher salt
freshly ground black pepper
Mix together the spice rub and massage the meat generously with it. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
Pre-Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Crank up the oven to 500 °F. Rub the cooked pork with 1/4 cup brown sugar, then bake until the sugar has melted and is bubbling, forming a caramel crust, about 10 minutes. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
Add the barbecue sauce to the meat and toss to coat, adding more sauce as needed. To make the slaw, toss everything together until well mixed and set aside.
Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches. I like to heat up the buns a bit (I just microwave them) and lightly butter them before piling everything on.