Pulled Pork Sliders w/Tabasco® BBQ Sauce & Pickled Pineapple
Created by Isaac Toups of Toups’ Meatery
Makes 16 servings
Ingredients for the Pulled Pork
3 pound pork butt or pork shoulder
½ cup water
¼ cup cider vinegar
2 teaspoons Tabasco® brand Original Red Sauce
Kosher salt, to taste
Ground black pepper, to taste
For the BBQ Sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
4 tablespoons minced fresh ginger
½ cup cider vinegar
2 cups ketchup
4 tablespoons Tabasco® brand Original Red Sauce
2 tablespoons brown sugar, packed
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon ground black pepper
For the Pickled Pineapple
1 whole pineapple
2 tablespoons Tabasco® brand Original Red Sauce
2 tablespoons white sugar
1-1/2 cups rice wine vinegar
1-1/2 cups water
16 Slider Buns
For Pulled Pork
Preheat oven to 375°F.
Season pork generously with salt and pepper
Place in roasting pan just large enough to fit roast
Cook for 2 hours, flipping halfway through
Remove from oven, add water and cider vinegar over pork and cover with foil. Return to oven and continue to cook for one additional hour.
When pork is easily pierced with a fork, drain fat and juice from pan into a separate container, skim the fat from the top and discard. Reserve the liquid for later use.
With two forks shred the pork and add the reserved cooking liquid, Tabasco sauce and salt to taste. Mix well.
For BBQ Sauce
In a thick bottom saucepan, heat oil over medium-low heat.
Add garlic and ginger and sweat for two minutes until translucent being careful not to burn the garlic. Deglaze by adding cider vinegar to the pan and stirring the bottom with a wooden spoon. Add remaining ingredients and simmer for 10 minutes. Remove from heat and keep warm.
For Pickled Pineapple
Peel, core and chop pineapple into small to medium pieces and place in a glass bowl. In a saucepan over medium heat combine Tabasco sauce, sugar, rice wine vinegar and water, and bring to a simmer. Immediately pour mixture over pineapple and place in refrigerator until chilled.
To assemble, place 3 ounces of Pulled Pork mixture onto bottom of slider bun and add 1 tablespoon BBQ Sauce and 1 tablespoon of drained Pickled Pineapple.