Rachael’s tender, juicy pork sliders hit all the right notes! Made for her 2016 Feedback in Austin for our two awesome sponsors, Blue Moon & King’s Hawaiian.
- 1, 4-5 pound boneless pork shoulder (butt)
- Olive oil or vegetable oil, for drizzling
- Salt and pepper
- 1 bulb garlic, cloves cracked from skins, finely chopped
- 2-3 chipotles in adobo, pureed
- 2 tablespoons fennel seeds
- 1 orange, zested
- 1 tablespoon chipotle powder
- 1 tablespoon light brown sugar
- 1 tablespoon instant espresso
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 1/2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1 large onion, thinly sliced
- 1/2 cup Bourbon
- 1 bottle Beer, such as Blue Moon
- 2-3 cups chicken stock
- Slider rolls, such as King’s Hawaiian rolls
- Pineapple Pico de Gallo, recipe below
- Thin sliced or shredded white cabbage, topping
Pineapple Pico de Gallo
- 1/2 small to medium size red onion, finely diced
- 1 jalapeno or serrano chili pepper, finely chopped
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 2 cups pineapple, cored and small diced, (about half of a slightly under ripe pineapple)
For the pork: With a very sharp knife , butterfly the pork shoulder open like a book, each side 1 to 1 1/2 inches thick, and slightly pound to make sure it is an even thickness. You can also have a butcher butterfly the meat for you.
Season the meat with salt and pepper and slather with the garlic, chipotles in adobo, fennel seeds and orange zest. Roll up the meat securely and tie it with kitchen twine. Lightly score the fat and drizzle with olive oil to coat.
Mix the ingredients for the rub together and rub all over the rolled and tied pork. Let sit overnight. When ready to cook, bring to room temperature.
Preheat oven to 325 degrees.
Heat a large Dutch oven  over medium-high heat and brown the meat all over until deep golden brown on all sides. Remove the meat to a plate. Add the onion to the pot and let cook for a few minutes and then add the bourbon and beer scraping up the brown bits on the bottom of the pot. Let cook out for a few minutes and add the stock. Add pork back to the pot, bring to a simmer, cover and place in oven for about 2.5 hours or until fork tender.
When finished and cool enough to handle, cut off string, pull apart and store in the liquid.
For the Pineapple Pico de Gallo: Combine onion, chili pepper, lime juice and a fat pinch of salt and let sit for a few minutes. Add the cilantro and pineapple and stir to combine.
To serve, place some cabbage on the bottom roll, then a serving of pulled pork, and top with Pineapple Pico de gallo. Place top roll and enjoy.