Fuel up for Football: Make These Amazing Pork Sliders
Flickr/AO101101 Pulled Pork Slider
Chef and author Linda Gasenheimer shares this recipe from her new book, Flavors of the Florida Keys, with Clean Plate Charlie readers.
Hint: if you don't have time to braise the pork yourself, buy pulled pork from your local deli or BBQ takeout and follow the slider recipe below
Sangria Braised Pork
3 to 4 pounds pork butt
1 tablespoon canola oil
3 carrots, large diced
2 medium onions, large dice
1 cinnamon stick
2 star anise
1 bottle red wine
1 cup sugar
Preheat oven to 350 degrees.
Cut pork butt into 6 pieces.
Heat oil in a large oven-proof casserole. Add pork and brown on all sides, about 5 minutes. Add the carrots and onions.
Hold orange over casserole and remove the zest.
Peel orange skin and pith and add whole oranges to the pot.
Add the cinnamon stick and star anise.
Add the wine and sugar and stir to mix in sugar.
Bring the wine to a simmer, cover and place in the oven.
Roast, covered, 2 hours.
Remove pork from casserole to a cutting board and shred.
Discard visible fat as you shred the pork.
Pulled Pork Sliders
1 1/2-cups bottled mojo sauce
2 red onions, sliced (about 2 cups)
1 1/2-pounds pulled pork
12 mini slider or burger rolls
Heat mojo in a large skillet over medium-high heat and add onion. Saute 15 minutes. The sauce will be absorbed by the onion.
Divide the pulled pork among the 12 mini rolls.
Top the pork with the onions.
Serve 3 sliders per person. Serves 4.
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