(WSVN) - We’re sliding into summertime, the perfect time for barbecue. That’s just what we’re having as we grab a Bite with Belkys.
The Chef: Mikey Stern
The Restaurant: Sliderz
The Dish: Barbecue Pulled Pork Sliders
1 pork butt or shoulder
1 1/4 cups ketchup (preferably organic)
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 Tbs. Worcestershire Sauce
2 1/2 tsp. ground mustard
2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4-1/2 tsp. cayenne pepper
1 1/2 tsp. kosher salt
1 tsp. pepper
1/8 cup cold water mixed with 1 tbs. corn starch to thicken (optional)
1 jar of dill pickles
1 package of potato rolls, (or your favorite)
1 package of coleslaw
Method of Preparation:
– Cook your pork butt first. Cut it in half and season with salt and pepper. Cook on low in a slow cooker for 6 to 8 hours, or until the roast is very tender. Remove from pot and shred the meat with a fork.
– To make the barbecue sauce, in a pan add molasses, ketchup and pineapple juice, brown sugar, ground mustard, cayenne pepper, black pepper, smoked paprika, garlic powder and Worcestershire sauce. Blend well.
– Put it on the stove top to boil, then simmer till it reduces by a quarter. Pour the sauce over the shredded pork and mix well.
– To make each slider, heat a sandwich serving of meat directly on the griddle or in a pan to get a nice sear. Toast your buns and it’s ready to plate.
Put a serving of barbecue pork on each toasted bun with a spoonful of coleslaw and some pickles.
Serving Suggestion: Fruity Rainbow Shake
1817 N.E. 123rd St.
North Miami, FL 33181
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