Casino Kitchen: BBQ Pork Sliders


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    Ingredients

    BBQ Sauce:

    3 cups ketchup

    3 cups apple cider vinegar

    1 cup brown sugar

    1 cup corn syrup

    2 cups apple juice

    2 each celery stalks, finely chopped

    1 each white onion, finely chopped

    2 each carrots, finely chopped

    3 ounces cumin

    3 ounces granulated garlic

    3 ounces salt

    3 ounces black pepper

    3 ounces paprika

    3 ounces chili powder

    Braised BBQ Pork Butt:

    1 pork butt (bone-in, 8-12 pound)

    salt and pepper

    Coleslaw:

    green cabbage, shredded

    red cabbage, shredded

    carrot, shredded

    apple cider vinegar, don’t make too tart

    mayonnaise, just enough to moisten

    sugar, to taste

    salt & pepper to taste

    Crispy Onions:

    2 cups all-purpose flour

    1 tbsp. salt

    1 tsp. paprika

    1 large onion, thinly sliced rings

    1 cup buttermilk

    salad oil

    Braised BBQ Pork Butt:

    Season pork butt with salt and pepper. Cut pork butt in half and place in a heavy bottomed pot. Cover with the BBQ sauce and braise at 275 for 6-8 hours or until meat pulls off the bone.

    Coleslaw:

    Mix your preferred amounts of shredded green cabbage, red cabbage and carrots with apple cider vinegar and mayonnaise.

    Add sugar, salt and pepper to taste. Chef recommends 2 ounces per slider.

    Crispy Onions:

    1) Soak sliced onion rings in buttermilk.

    2) Combine flour, salt and paprika in a large bowl.

    3) Pour salad oil to the depth of 2 inches in a large pan; heat to 375.

    4) Dredge sliced onion rings in flour mixture to lightly coat. Shake off excess flour.

    5) Fry onions in batches, about 1 minute or until golden brown; drain on paper towels.

    Assemble the Sliders:

    Split buns and lightly grill to warm. On the bottom of the bun place pulled pork, cole slaw, and crispy onions, then the top of the bun.

    *Serves 4

    *Recipe created by Seven Feathers’ Executive Chef Mark Henry.

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