Michael Symon's Pulled Pork Sliders

By shirl1_

Michael Symon is a chef on The Chew, it is a interesting and funny show to watch if you like to cook.

Ingredients

• For Pork:
• 1/4 cup ancho chile powder
• 1 Tbsp smoked paprika
• 1 Tbsp coriander seeds, toasted and ground
• 1 1/2 tsp cumin seeds, toasted and ground
• 2 tsp salt
• 4 tsp plus 2 Tbsp olive oil, divided
• 1 1/2 lb bone-in blade pork roast
• 24 oz Mexican beer
• 1/2 cup apple cider vinegar
• 2 Tbsp chipotle chiles in adobo sauce, finely chopped
• 1 small onion, sliced and separated into rings
• 4 cloves garlic, chopped
• Soft potato slider rolls
• Shasha sauce, for topping, recipe follows
• Pickled red onions, for topping, recipe follows
• Fresh cilantro, for topping
• For Shasha Sauce:
• 12 jarred hot banana peppers, stemmed and chopped
• 4 cloves garlic
• 1 cup yellow mustard
• 1 cup white wine vinegar
• 1/2 cup sugar
• 2 Tbsp flour
• For Pickled Red Onions:
• 2 lb red onions, sliced
• White wine vinegar, (amount will vary for each jar)
• Sugar, (amount will vary for each jar)
• Kosher salt, (amount will vary for each jar)
• 2 tsp mustard seeds
• 1 Tbsp crushed red pepper flakes
• 2 Tbsp coriander seeds
• 2 Tbsp black peppercorns
• 4 cloves garlic
• 2 bay leaves

Details

Adapted from parade.condenast.com

Preparation

Step 1

For sliders:

1.Combine ancho chile powder, paprika, coriander, cumin and salt in a small bowl; set aside.

2.Rub 2 tsp oil on top of pork roast; pat half the spice mixture on top. Flip and rub 2 tsp oil on other side; pat on remaining spice mixture. Tightly wrap with plastic wrap. Refrigerate 8 to 12 hours.

3.Preheat oven to 300° F. Add remaining 2 Tbsp oil to a 6-quart Dutch oven. Warm over medium-high heat. Unwrap roast and brown in hot oil 1 to 2 minutes each side. Transfer roast to a plate. Turn off heat under Dutch oven. Slowly and carefully pour in beer, scraping brown bits from the bottom of pan. Add 2 cups water, vinegar, chipotles, onion and garlic. Return to medium-high heat; bring to a gentle boil.

4.Put pork roast in hot liquid. Cover and bake in preheated oven until pork is fork tender, 2 hours, 30 minutes to 3 hours.

5.Transfer pork to a cutting board using tongs; let cool slightly. Meanwhile, pour cooking liquid through a fine mesh strainer; discard solids; reserve 1½ cups liquid and discard remaining liquid. Shred meat using 2 forks; transfer to a medium container. Add 1½ cups reserved cooking liquid. Use immediately or cover and refrigerate for up to 2 days.

6.Spoon some warm pork with its juices onto bottom half of a slider bun. Spoon some Shasha Sauce (recipe follows) over top followed by Pickled Red Onions (recipe follows) and a few leaves of cilantro. Top with other half of bun and repeat with remaining ingredients.

For Shasha Sauce:

1.Puree peppers, garlic, mustard and vinegar in a food processor. Pour into a saucepan; add sugar and bring to a boil over high heat. Reduce heat and simmer mixture 30 minutes.

2.Mix flour with ½ cup water in a small bowl to make a smooth paste. Whisk into pepper mixture and simmer 20 minutes, stirring regularly, until very thick. Let cool, then pour into a covered nonreactive container (such as a glass jar). Sauce can be used right away or refrigerated for up to 1 month.

For Pickled Red Onions:

1.Pack onions into two 1-quart jars and pour in water up to ½ inch from top rim. Pour water out into a measuring cup. Note volume, pour off half the water, and replace that volume with vinegar. Add 2 Tbsp sugar and 2 Tbsp salt for every 3 cups liquid.

2.Pour vinegar mixture into a nonreactive saucepan, add mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Boil 2 minutes, and then remove from the heat. Pour hot liquid into jars to cover onions and screw on lids. Refrigerate up to 1 month.