The Talk’s Cooking Recipes
Posted on Feb 12, 2024 | 12:00am
Carla Hall's Beer-Braised Pulled BBQ Pork Shoulder Sliders
Makes 4 dozen sliders
Barbecue Dry Rub
Directions:
In a medium bowl, combine the chili powder, salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, thyme and cayenne. The rub can be kept in an airtight container at room temperature for up to 1 week.
Reserve 3 tablespoons of dry rub. Rub the remaining dry rub all over the shoulder. Place in a large resealable plastic bag or in a pan large enough to hold the shoulder snugly and cover tightly with plastic wrap. Refrigerate for at least 6 hours or overnight.
Drain and discard whatever juices have accumulated. Place the shoulder back in the baking dish, and let the pork stand at room temperature for 30-45 minutes before placing in the oven. Pour the beer into the dish.
Preheat the oven to 300℉. Cover the dish with parchment then heavy duty aluminum foil. Place it in the oven to roast for 6-7 hours until the meat is fork tender (or approximately 1 hour per pound of meat).
Carefully transfer the shoulder to a cutting board and let it stand for 15 minutes. Meanwhile, carefully pour all of the pan juices into a fat separator. Pour the pan juices into a small saucepan; discard the fat remaining in the separator. You should have 1 to 1 ½ cups of pan drippings. Stir in the ketchup, vinegar and reserved dry rub mixture. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the sauce is just thick enough to coat the back of a spoon, about 10 minutes.
While the sauce cooks, with your fingers, pull the meat into bite-sized pieces. Transfer to a large bowl and toss in just enough of the sauce to coat the meat. Serve with remaining sauce on the side.
You can make the shoulder ahead of time. Just keep it in the cooking liquid so that the meat stays moist.
Heat a skillet on medium heat. Lay out the slider buns and spread each bottom half of the buns with mayonnaise. Place each sauced bun mayonnaise side down into the skillet and toast, until golden brown. Remove and layer each bun with pork, 3 pickle chips and then top with a little more sauce and then the other half of the slider bun.
Makes 4 dozen sliders
Barbecue Dry Rub
- 2 tablespoons chili powder
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon packed brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 whole (6 to 7 pound) pork shoulder
- 1 (12-ounce) bottle of lager or other strong beer
- 1 cup ketchup
- ½ cup apple cider vinegar
- 1 jar favorite dill pickle chips
- 4 dozen small slider buns
- 1 cup mayonnaise
Directions:
In a medium bowl, combine the chili powder, salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, thyme and cayenne. The rub can be kept in an airtight container at room temperature for up to 1 week.
Reserve 3 tablespoons of dry rub. Rub the remaining dry rub all over the shoulder. Place in a large resealable plastic bag or in a pan large enough to hold the shoulder snugly and cover tightly with plastic wrap. Refrigerate for at least 6 hours or overnight.
Drain and discard whatever juices have accumulated. Place the shoulder back in the baking dish, and let the pork stand at room temperature for 30-45 minutes before placing in the oven. Pour the beer into the dish.
Preheat the oven to 300℉. Cover the dish with parchment then heavy duty aluminum foil. Place it in the oven to roast for 6-7 hours until the meat is fork tender (or approximately 1 hour per pound of meat).
Carefully transfer the shoulder to a cutting board and let it stand for 15 minutes. Meanwhile, carefully pour all of the pan juices into a fat separator. Pour the pan juices into a small saucepan; discard the fat remaining in the separator. You should have 1 to 1 ½ cups of pan drippings. Stir in the ketchup, vinegar and reserved dry rub mixture. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the sauce is just thick enough to coat the back of a spoon, about 10 minutes.
While the sauce cooks, with your fingers, pull the meat into bite-sized pieces. Transfer to a large bowl and toss in just enough of the sauce to coat the meat. Serve with remaining sauce on the side.
You can make the shoulder ahead of time. Just keep it in the cooking liquid so that the meat stays moist.
Heat a skillet on medium heat. Lay out the slider buns and spread each bottom half of the buns with mayonnaise. Place each sauced bun mayonnaise side down into the skillet and toast, until golden brown. Remove and layer each bun with pork, 3 pickle chips and then top with a little more sauce and then the other half of the slider bun.