BBQ Pulled Pork Slid­ers

Woman's World - - Cook Up Something Amazing! -

Whether served on waf­fles or rolls, slow-cooked pork in bar­be­cue sauce with coleslaw is a win­ning combo! 1 1 Tbs. tsp. coarsely kosher salt ground pep­per 1 tsp. gran­u­lated gar­lic 1 tsp. gran­u­lated onion 1 tsp. mus­tard pow­der 1/2 tsp. ground cumin 1/4 tsp. cayenne pep­per 3-3 1/2 lbs. bone­less pork shoul­der 2 Tbs. oil 1 large onion, diced 4 cloves gar­lic, smashed, peeled 1/4 cup tomato paste 1/2 cup ap­ple cider vine­gar 2 cups chicken broth or stock 6 frozen Bel­gian waf­fles, heated, cut into quar­ters or 12 din­ner rolls 1 cup store­bought bar­be­cue sauce 1 cup store­bought coleslaw

Mix salt, pep­per, gran­u­lated gar­lic and onion, mus­tard pow­der, cumin and cayenne. Rub pork with sea­son­ing mix­ture; let sit at room tem­per­a­ture 1 hour.

Pre­heat oven to 300°F. Set 6-qt. Dutch oven over medium-high heat; add oil. When hot, care­fully brown pork on each side, 5-6 min­utes to­tal. Trans­fer to plate; set aside. Add onion, gar­lic, and tomato paste to pot; cook, stir­ring con­stantly, 1 minute. Stir in vine­gar, then broth and bring to sim­mer. Re­move from heat; re­turn pork to pot. Cover; trans­fer to oven. Cook un­til meat is ten­der and starts to fall apart, about 3 hours, turn­ing pork over ev­ery hour.

When pork is done, care­fully trans­fer to cut­ting board. Skim and dis­card fat from juices in pot. Shred pork with 2 forks; re­turn to pot.

As­sem­ble slid­ers: Spread waf­fles or cut side of rolls with bar­be­cue sauce. Add a mound of pulled pork to half of waf­fles or roll bot­toms; top with a spoon­ful of slaw. Top with waf­fles or roll tops; skewer with long tooth­pick to hold in place. Servings: 12. Cals.: 381. Pro­tein: 21 g. Fat: 20 g. (6 g. sat­u­rated). Chol.: 88 mg. Carbs.: 28 g. Sodium: 1,136 mg. Fiber: 2 g. Su­gar: 14 g. Kitchen time: 30 min­utes. To­tal time: 3 hours, 30 min­utes.

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