Pulled Pork Sliders With TABASCO® BBQ Sauce And Pickled Pineapple

Name: Pulled Pork Sliders With TABASCO® BBQ Sauce And Pickled Pineapple
Ingredients: 3 pound pork butt/pork shoulder; kosher salt, to taste; ground black pepper, to taste; 1/2 cup water; 1/4 cup cider vinegar; 2 teaspoon hot sauce, such as tabasco® brand original red sauce; 2 tablespoon vegetable oil; 2 tablespoon minced fresh garlic; 4 tablespoon minced fresh ginger; 1/2 cup cider vinegar; 2 cup ketchup; 4 tablespoon hot sauce, such as tabasco® brand original red sauce; 2 tablespoon brown sugar, packed; 2 tablespoon worcestershire sauce; 1 tablespoon smoked paprika; 1 teaspoon ground black pepper; 1 whole pineapple; 2 tablespoon hot sauce, such as tabasco® brand original red sauce; 2 tablespoon white sugar; 1 1/2 cup rice wine vinegar; 1 1/2 cup water; slider buns, for serving

Tabasco|Jan. 26, 2016 1:03 pm EST

4 (1 ratings)

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In advance of next month’s big game, current Bravo Top Chef contestant Isaac Toups has partnered with Tabasco to help defend against bland flavors with this simple yet bold pulled pork slider recipe that is guaranteed to tackle your guests’ taste buds on game day. Recipe created by Isaac Toups of Toups’ Meatery.

Servings

1

Ingredients

3 pound pork butt/pork shoulder
kosher salt, to taste
ground black pepper, to taste
1/2 cup water
1/4 cup cider vinegar
2 teaspoon hot sauce, such as tabasco® brand original red sauce
2 tablespoon vegetable oil
2 tablespoon minced fresh garlic
4 tablespoon minced fresh ginger
1/2 cup cider vinegar
2 cup ketchup
4 tablespoon hot sauce, such as tabasco® brand original red sauce
2 tablespoon brown sugar, packed
2 tablespoon worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 whole pineapple
2 tablespoon hot sauce, such as tabasco® brand original red sauce
2 tablespoon white sugar
1 1/2 cup rice wine vinegar
1 1/2 cup water
slider buns, for serving

Directions

Preheat oven to 375 degrees F.
Season pork generously with salt and pepper. Place in a roasting pan just large enough to fit pork butt or pork shoulder and cook uncovered for 2 hours, flipping half way through.
Remove from oven. Add water and cider vinegar over pork and cover with foil. Return to oven and continue to cook for 1 additional hour.
When pork is easily pierced with a fork, drain fat and juice from pan in a separate container. Skim the fat from the top and discard. Reserve the liquid for later use.
With two forks shred the pulled pork and add the reserved cooking liquid, TABASCO sauce and salt to taste. Mix well.
In a thick bottom large 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.
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 a refrigerator until chilled.
To assemble, place 3 ounces of pulled pork mixture onto bottom of slider bun and add 1 tablespoon barbecue sauce and 1 tablespoon of drained pickled pineapple.