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 Oatmeal Stout Pulled Pork Sliders
Ingredients
Meat & Poultry
· 2 c apple cider · 1/4 c balsamic vinegar · 1 c ketchup · 1/2 c honey mustard · 1/2 c coarse ground Dijon · 1/3 c honey · 1/3 c molasses · 1/3 c light corn syrup · 12 oz. Alaskan Oatmeal Stout · 1/2 c brewed coffee · 1/2 c Worcestershire sauce · 1/2 c soy sauce · 1/2 c Tabasco sauce · 1 teaspoon ground black pepper · 1 habanero pepper, seeded, de-veined and minced finely (optional) · 5 pounds pork shoulder · 1 head of cabbage, finely shredded · 1/3 c apple cider vinegar · 1/3 mayonnaise · 1 tbs sugar · salt and pepper to taste · 36 small dinner rolls or Hawaiian rolls Methods/steps 1. Combine ingredients 1 through 15 in a large saucepan and simmer for 45 minutes. Remove from heat and cool. 2. Roughly chop the pork shoulder into large chunks. In a large bowl, pour half of the sauce over the shoulder and let it sit in the fridge overnight. The next day, simmer it at low in the crock pot for at least six hours. Remove from the crock pot and shred. Place it in a large sauce pan and cover with the other half of the sauce. Simmer uncovered on low until the sauce is absorbed by the pork. 3. In a small bowl, whisk together ingredients number 18 through 21. Pour over the cabbage and toss to coat. Let the slaw chill in the refrigerator for at least one hour. 4. Slice the rolls in half and the bottom half of each, place a glob of pork and a bit of slaw. Top each slider and enjoy! (I also tested the sauce out on chicken wings and it's really yummy. I soaked the wings in the sauce overnight and then baked at 350 for one hour.) |
   
It's clear from the Mayflower's log that beer was the reason the Pilgrims landed at Plymouth Rock. The crew didn't want to waste beer looking for a better site, so they hastened the passengers ashore for water so the seamen might have more beer.
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