Jägermeister BBQ Pulled Pork Sliders


This recipe  comes to us courtesy of Jägermeister and Chef Chris Santos.

Pulled Pork Sliders

Jägermeister BBQ Pulled Pork Sliders

Ingredients

  • 5 lbs. pork butt
  • 12 slider buns (brioche or potato)
  • 4–6 cups chicken stock

Pork Butt Rub

  • 1 cup Jägermeister + 2 cups olive oil
  • 2 tbsp. smoked paprika
  • 2 tbsp. cumin
  • 2 tbsp. celery salt
  • 1 tbsp. chili flake
  • 4 tbsp. light brown sugar
  • 3 tbsp. salt
  • 2 tbsp. paprika

BBQ Sauce

  • 32 oz. ketchup
  • 2 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 1/4 cup honey
  • 1 cup Jägermeister
  • 1/2 cup molasses
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup cider vinegar
  • 1/3 cup coffee
  • 1 tsp. coffee grinds
  • 1/2 cup red onions, sliced
  • 1 chipotle pepper
  • 1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)

Jicama Avocado Slaw

  • 1/2 cup jicama, julienned
  • 1/2 cup carrots, julienned
  • 1/2 cup red pepper, julienned
  • 1/2 cup yellow pepper, julienned
  • 1 tbsp. scallions, chopped
  • 2 tbsp. cilantro, chopped
  • 2 cups avocado, mashed
  • 1/4 cup lime juice

Procedure

  1. In a large mixing bowl combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively. Refrigerate covered overnight.
  2. For the bbq sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar and onions to come to a boil and simmer for about 15 minutes. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2 hours. Add coffee and coffee grinds. Simmer for 4 hours, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.
  3. For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine of all of the ingredients in a large mixing bowl. Season with salt and pepper to taste.
  4. Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the bbq sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3 hours or until the pork meat can be loosened with a gentle tug of a fork.
  5. Allow the pork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining bbq sauce until the pork is moist and saturated.
  6. Portion approximately 4 ounces of pulled pork for each slider bun and top with the jicama slaw.
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