There are some combinations that never fail. Pulledpork + barbecue sauce + slider works for me every time. Not that I eat themoften. It´s a new discovery in my kitchen. I´ve had different variations of thesemini sandwiches, but not with pork.
Now I´ve stumbled upon the perfect way to cook pulledpork, which according to my recipe is slow roasted. Just rub the piece of porkwith a dry combination of spices and salt, cover it with foil and pop it intothe oven for at least 4 hours at a very low temperature. The result is fantastic.
About the meat, my absolute favorite is boneless porkshoulder (bondiola de cerdo). It´s the most flavorful and with the right amountof fat to make a succulent slider. So for now, I will give my other favorite pork recipea rest.
Well, this is it. Andit´s incredibly good. So much so, that I´m giving it as a gift to threewonderful bloggers who gave me two awards a while ago. It was about time Ithanked them and passed them on to another list of amazing bloggers.
But let´s focus on the rest of the recipe first, whichconsists of different parts.
The bread part of this slider is my go-torecipe when I need white sandwich bread. The one I make at the Café for morningtoast. Leftovers make great croutons and of course it freezes beautifully. The recipe yields two loaves or about 25 sliders. The shape and size is up to you. You wantburger buns? Make them bigger. Just don´t proof them too much at the end sinceyou don´t want too much crumb. You want your filling to be the star.
The roasted pork comes from one of my favoritecelebrity chefs. That sandwich book he published is serious stuff. The spicecombination that´s used to rub the meat struck me as very odd at first. Anisestar, cloves..? Is this gingerbread we´re roasting? Well, he´s a great chef andthis is proof of it. Simply spectacular.
Today I took the liberty of pairing it with my favoritebarbecue sauce. Last week I made a wrap with melted fontina cheese, avocado andpickles and it was amazing. So this is definitely a versatile pork recipe.
The barbecue sauce here starts with ketchup and is justa matter of mixing everything together and simmering it for fifteen minutes. Sothere´s no excuse. You can have it hotter or milder depending on the amount ofred pepper sauce you use. It has bourbon, which is an ingredient I love. Howcan that not be good?
It´s the first barbecue sauce I ever made and it´sstill my favorite. The recipe is form a turn-of-the-millenium Bon Appetitmagazine (July 2000) and you can find it here. I use two teaspoons of Tabasco in my sauce,but as you will see it calls for 3 Tbs…glup!
For each individual slider use about:
1 white slider bun (recipe below)
1/3 cup shredded pork (recipe below)
2 Tbs barbecue sauce (recipe below)
2 Tbs ginger cucumber pickles
from ´Wichcraft,by Tom Colicchio with Sisha Ortuzar
1 Tbs caraway seeds
3 whole cloves
1 star anise
½ Tbs black peppercorns
½ cup kosher salt
1 (1 ½ pounds / 700g) boneless pork shoulder
Preheat oven to 250ºF / 120ºC.
Combine caraway, cloves, star anise, and peppercornsin a spice grinder and process until they have the coarseness of salt. Combinethe spices with the salt.
Rub the pork vigorously with the spice mixture untilcompletely covered. Place the meat in a roasting pan or ceramic ovenproof dish,cover tightly with foil and cook for 4 hours, turning once or twice during thistime. The meat should be fork-tender and some of the fat should have renderedinto the bottom of the pan. Transfer the meat to a plate and reserve some ofthe liquid.
|Before the final rise|
barely adaptedfrom The Bread Bible, by Beth Hensperger
Note: if usingactive dry yeast mix ½ cup of the water with a pinch of the sugar in smallbowl. Add yeast and let stand a few minutes until foamy before adding asspecified in the recipe.
This bread isideal to bake in loaf pans and used for sandwiches or toast.
5 to 6 cups (700 to 850g) bread flour
2 Tbs (30g) sugar
2 teaspoons salt
1 Tbs instant yeast
1 cup lukewarm milk
1 cup lukewarm water
3 Tbs (45g) unsalted butter, room tº
Sesame seeds, for sprinkling
In the bowl of a stand mixer put 2 cups flour, sugar,salt, water and milk. Add yeast (instant or active dry mixture) and beat withthe paddle attachment until combined. Add butter gradually, then add 1 cupflour and beat for 3 minutes.
If makingbread by hand, follow the same instructions but use a big bowl and the handheldelectric mixer.
Change to the dough hook and start adding flour, ½ cupat a time, until the dough becomes supple and smooth. Knead for 8 minutes onlow to medium speed.
By hand, addflour ½ cup at a time until you have a shaggy dough. Dump onto a floured boardand knead, adding extra flour if needed to make a supple, smooth dough. Kneadfor 10 minutes.
Transfer dough to a deep, greased container, turnupside down so that every side is greased, cover and let rise until doubled involume, aprox 1 hour.
Punch down, transfer to a floured surface and kneadfor a minute. Divide in pieces depending on the size of your buns, cover with aclean kitchen towel and let rest for 5 minutes.
Take each piece of dough, flatten it, gather all sidesagain in the middle, turn it over and with the palm of your hand around thedough, start making circles to your left (counter-clock) until a smooth roundis formed. Place in a baking tray dusted lightly with cornmeal. Repeat with therest of the dough pieces.
Cover with clean kitchen towel and let rise for halfan hour, until they are a bit risen. Don´t let them double since you don´t wantto much crumb in these buns.
Preheat oven to 400ºF / 200ºC about 15 minutes beforebaking.
Carefully brush buns with water and sprinkle withseeds if you want to.
Bake for 5 minutes, turn the oven tº to 375ºF / 180ºCand bake for 15 minutes more or until golden and they sound hollow when tappedon the bottom.
Transfer to a wire rack and cool completely beforeusing.
To make whole wheat buns: substitutethe first 3 cups white flour for whole wheat flour. You can also use honeyinstead of sugar.
|Ready to go into the oven|
Now let´s talkawards.
I received theAddictive Blog Award from Cindy over at Cindy´s Recipes and Writings, andfrom Guru Uru,over at Go Bake Yourself, who also gave me the One Lovely Blog Award togetherwith Ellie fromThe Boo, The Bear and The Goji Berries.
These nominations area hug from other bloggers who like what you do and keep this virtual foodsharing going on. Their blogs are amazing, they are talented and worth everyminute I spend checking them out. You should too!
Thanks you girls! I´m passing them over to: