BBQ pulled pork sandwiches provide fireworks for taste buds

Michele HowardVillage News Staff

On July 4, I promised to make it to two parties with my husband. The parties were on opposite ends of Fallbrook and we brought BBQ pulled pork sliders to both gatherings.

Our plan was to drop off some sliders at the first party and then immediately head to the second party, where we would spend some time before returning to the first party on our way home.

Upon arriving at the second party, we were escorted to the pool area. I put the sliders down, explained what they were, and then headed off to get a cold drink.

The guests started eating the sliders right away and the reviews were as glowing as a Fourth of July sparkler. "Oh my gosh, this is soooo goood" was heard repeatedly, bite after bite.

The time came to say goodbye and we returned to the first party. As we walked toward the backyard, beautiful music of a Mariachi band could be heard. As we made our way closer to the band, we were repeatedly stopped by guests raving about the sliders.

Both parties started with delicious appetizers brought by many friends. When the tri-tip was finished on the grill, it was served on a large platter with a large variety of sides to accompany the meat. We really enjoyed all the people and great food at both parties as well as the Mariachi band.

It feels good seeing people enjoy something you make from scratch, and it's also fun to share the recipe. Cook on my friends, and try to stay with whole ingredients. Michele.

BBQ Pulled Pork Sliders (made in 6 quart Crock-Pot)

• 5 to 7 pound pork butt
• 2 cups water
• 1 cup orange juice, fresh squeezed or bottled
• 1/4 cup fresh garlic, chopped
• 2 tablespoons liquid smoke, Mesquite or Hickory
• 1 tablespoon cumin seeds
• 1/4 cup Pappy's Spicy seasoning
• 1/4 cup Mrs. Dash Garlic & Herb no salt seasoning
• 2 tablespoons smoked paprika
• 1 onion chopped large pieces
• 2 each Jalapeno and Serrano chiles, sliced 1/4 inch
• 1- 18 oz. bottle Sweet Baby Rays BBQ Sauce, Chipotle & Honey
• 1- 18 oz. bottle Sweet Baby Rays BBQ Sauce, Brown sugar & Hickory
• 1 1/2 white or yellow onion, chopped small
• 4 tablespoons real butter and 4 tablespoons olive oil
• 1 package each Pretzel Buns and/or Hawaiian Sweet Rolls

1. Place pork butt fat side up in the Crock-Pot and turn on low setting. Mix next eight ingredients and pour over pork. Add onions and chiles, making sure to lift pork to get some underneath.
2. Place lid on Crock-Pot and cook for 6 to 8 hours until meat comes apart easily with a fork.
3. Carefully remove meat (it may fall apart because it's so tender) and place in a large bowl or roasting pan to cool before shredding. Using forks or fingers, shred the pork and discard any fat, onions and the bone. You can keep the chiles if you like – I do.
4. Next, add the bottles of BBQ sauce and thoroughly coat the meat. Set aside.
5. Saute onion in butter and olive oil until caramelized in a large fry pan. This can be made ahead of time. Mix caramelized onions into pulled pork. This takes the pork to a different level of "It's a crowd pleaser!"
6. Fill rolls with meat mixture and you have killer sliders.

Purchasing Tip: I buy bone-in butts because the bone helps hold it together. Boneless butts are often tied with string because they fall apart easily. It is not unusual to find partial butts in the 4 to 5 pound range. These small cuts are especially nice because they cook more quickly and there is a lot of the crispy, crusty surface, called bark.

Freezing Tip: Fill gallon size Ziploc freezer bag flat with meat, squeeze out any air out and zip. Lay in freezer flat. This way it will defrost easily.