Tyrrells English Barbecue Pulled Pork Sliders
2015-08-12 13:33:23
Serves 10
Pulled Pork Rub
- ¾- 1 pound pork shoulder
- 1 cup brown sugar
- 1 tbsp. chili powder
- 1 tsp. smoked paprika
- ¼ tsp. ginger
- ¼ tsp. cinnamon
- ¼ tsp. cayenne
- Salt and pepper to taste
- For The Pulled Pork
- 2-3 cloves fresh garlic, minced
- ½ cup chicken stock
- ½ cup apple cider vinegar
- ½ cup – ¾ cup of your favourite barbecue sauce, set aside. (I used Williams Sonoma Maple Mesquite)
- Cranberry-Orange Sauce
- 4 cups cranberries (fresh or frozen)
- ½ cup freshly squeezed orange juice
- ½ cup water
- 1 cup sugar
- Zest of one orange + more for garnish
Pulled Pork
- Add all dry ingredients to a bowl and whisk until combined
- Dab pork shoulder with a paper towel to remove any excess moisture
- Rub the spice mixture thoroughly onto the pork shoulder and place it in a slow cooker
- Add chicken stock, apple cider vinegar and garlic to the slow cooker and cook on high for 6-9 hours or on low for 9-12 hours.
- Remove pork from the slow cooker and shred apart using two forks. Add the pork to a bowl with the barbecue sauce and combine.
- Cranberry-Orange Sauce
- Bring freshly squeezed orange juice, water and sugar to a boil
- Add the cranberries and allow them to boil until most of them have burst
- Reduce to low and let simmer until mixture thickens
- Remove from stovetop and mix in orange zest
- Add the mixture to a bowl and transport it to the fridge to cool
Assembly
- Arrange Tyrells English Barbeque chips on a large platter or plate
- Using a small scoop or the large end of a melon baller, scoop pulled pork onto the chip.
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