RECIPE: PULLED PORK SLIDERS + HOMEMADE BBQ SAUCE

 

This is really 2 recipes in 1 - slow cooked pulled pork AND a homemade BBQ sauce. Each step or process is quite simple and straight forward – it just takes a bit of planning.  And it’s sooooo worth it!!

PREP TIME:  Pay attention - plan to marinate 2 days in advance - this really infuses the meat with flavor, so the sauce is just a bonus.

 

MARINADE PREP:  10-15 min

DAY OF COOKING PREP:  10 min

 

COOK TIME: 

Wonderbag Method 40 min on the stove, 5-6 hours in the Wonderbag

Conventional Method 2 hours in the oven

 

SERVES:  _________

INGREDIENTS
FOR THE PORK (RUB & MARINADE)

 

  • 2 kg pork shoulder (or neck, see cooks tips for neck)

  • Salt and pepper

  • 1 sachet TASTE OF SANTA FE spice blend

  • 1 sachet TASTE OF LEBANON spice blend

  • 2 Tbsp dijon mustard

  • 2 Tbsp (25 g) palm sugar or honey

  • ½ cup sunflower oil​

FOR COOKING THE SAUCE & PORK

 

  • 3 Tbsp (45 ml) sunflower oil

  • 1/4 cup (120 ml) apple cider vinegar

  • 2 yellow onions, diced

  • 2 red bell peppers, diced

  • 2 x 15-oz (400g) can diced tomatoes (blokjes)

  • 1 x 140g can tomato paste (puree)

  • 1 tsp salt

 

TO FINISH THE SAUCE
  • 1 Tbsp Worcestershire sauce

  • 1 TBSP balsamic vinegar

  • 2 TBSP honey (or to desired sweetness)

  • 2 TBSP liquid smoke*

 

MARINATE THE PORK

Cut pork into big chunks – about 2 inches (5 cm) thick and season on both sides with salt

 

Mix together remaining MARINADE ingredients in a large bowl, add the pork and mix well to coat.

 

Place in a Ziploc bag seal tightly and refrigerate 2-3 days to let the flavor infuse into the meat.

 

NOTE:  Remove the Ziploc bag from the refrigerator 90 minutes before cooking to let the meat come closer to room temperature.

COOKING INSTRUCTIONS

CONVENTIONAL METHOD

 

Preheat oven to 350 F / 180 C

 

1)  Heat a large (4-5 Qt or L) oven-proof pan on medium-high, add 2 TB sunflower oil and, working in batches, brown the pork on all sides (about 3 min per side).  Remove pork from pan, cover with aluminum foil and set aside.

 

2)  Add about 1-2 TBSP of your apple cider vinegar to the pan to deglaze and loosen the browned bits.

 

3)  Add your onions and bell peppers (and a bit more oil if necessary), cook on medium high for a few minutes, then turn heat down to medium-low and cook for about 15 mins to let their natural sugars come out.  Stir occasionally.

 

4)  Add canned tomatoes, tomato paste, salt and remaining apple cider vinegar.

 

5)  Snuggle the browned pork pieces into the pan, cover with the lid and place in your pre-heated oven.  Cook for 2-3 hours, or until pork shreds easily with a fork.​

 

WONDERBAG METHOD

 

1)  Heat a 5L pot on medium-high, add 2 TB sunflower oil and, working in batches, brown the pork on all sides (about 3 min per side).  Remove pork from pan, cover with aluminum foil and set aside.

 

2)  Add about 1-2 TBSP of your apple cider vinegar to the pan to deglaze and loosen the browned bits.

 

3)  Add your onions and bell peppers (and a bit more oil if necessary), cook on medium high for a few minutes, then turn heat down to medium-low and cook for about 15 mins to let their natural sugars come out.  Stir occasionally.

 

4)  Add canned tomatoes, tomato paste, salt and remaining apple cider vinegar.

 

5)  Snuggle the browned pork pieces into the pan, bring to a boil, reduce heat to medium-low, cover with the lid and simmer for 30 minutes.

 

6)  Seal your lidded pot into your Wonderbag to slow cook for at least 4 hours.

 

PULL THE PORK
 

Use a slotted spoon or spatula to transfer pork pieces from the pot onto a cutting board and pull apart using 2 forks.  Transfer pulled pork to a large mixing bowl.

FINISH THE SAUCE

Add Worcestershire, balsamic, honey and liquid smoke to the pot with the sauce and blend well with a hand mixer (or transfer to a blender or food processor).

SERVING INSPIRATIONS

Spoon sauce over your pulled pork and pile onto small buns or baguette slices.  Garnish with a cilantro (coriander) leaf as desired.

PULLED PORK BAPS

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

 

TIMING:  

 

INGREDIENTS:  

 

KITCHEN BUDDIES:  The Wonderbag is a superstar here.  We all know that a tomato-based sauce gets better with time, so just leave it in the bag all day and go do something else!!

 

TIMING:  

 

INGREDIENTS:  

 

KITCHEN BUDDIES:  The Wonderbag is a superstar here.  We all know that a tomato-based sauce gets better with time, so just leave it in the bag all day and go do something else!!

 

TIMING:  

 

INGREDIENTS:  

 

KITCHEN BUDDIES:  The Wonderbag is a superstar here.  We all know that a tomato-based sauce gets better with time, so just leave it in the bag all day and go do something else!!

 

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