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FOX 8 Recipe Box: Pulled Pork Sliders

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Recipe from Chef Scott Ita, Battery Park Wine Bar

Pulled Pork Slider

For the chipotle red wine bbq

  • 1 cup ketchup
  • 1/3 cop dry red wine
  • 1 tbls olive oil
  • 2 tbls soy sauce
  • 2 tbls brown sugar
  • 1 tbls apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¼ teaspoon chipotle chili powder
  • 1/8 teaspoon kosher salt.

Mix all ingredients in a sauce pan. Heat and reduce for 3-4 min. cool

For apple pulled pork

  • 1 pork shoulder or butt
  • Rub the meat with meat with brown sugar and sear in a pan that will accommodate.
  • Sear sugar side down.
  • After browning switch pork to a larger baking pan.
  • Add 3-4 cups of apple cider vinegar
  • ¼ cup cloves
  • 1 tbls cinnamon
  • 1 cup brown sugar
  • 2 chopped apples

Cover tightly, cook at 350 for 2 hrs, reduce temp to 200 and let it cook  for 5 or more hours. The longer the better. Usually I’ll start this at 5pm and take it out when I come back in the next day. Then again I use full rest. Size portions. The sauce that is left in the pan can be adjusted for taste and used as a jus or thickened with slurry and used as a glaze.

For the slaw

  • 1 red pepper, julienne
  • 1 granny smith apple, cored and julienne
  • 2 tbls whole ground mustard
  • 2 tbls apple cider vinegar
  • 1 carrot, julienne
  • Salt and pepper to taste
  • A pinch of red pepper flakes

Combine all ingredients