Tyrrells English Barbecue Pulled Pork Sliders

August 12, 2014


Tyrrells English Barbecue Pulled Pork Sliders
Serves 10
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Pulled Pork Rub
  1. ¾- 1 pound pork shoulder
  2. 1 cup brown sugar
  3. 1 tbsp. chili powder
  4. 1 tsp. smoked paprika
  5. ¼ tsp. ginger
  6. ¼ tsp. cinnamon
  7. ¼ tsp. cayenne
  8. Salt and pepper to taste
  9. For The Pulled Pork
  10. 2-3 cloves fresh garlic, minced
  11. ½ cup chicken stock
  12. ½ cup apple cider vinegar
  13. ½ cup – ¾ cup of your favourite barbecue sauce, set aside. (I used Williams Sonoma Maple Mesquite)
  14. Cranberry-Orange Sauce
  15. 4 cups cranberries (fresh or frozen)
  16. ½ cup freshly squeezed orange juice
  17. ½ cup water
  18. 1 cup sugar
  19. Zest of one orange + more for garnish
Pulled Pork
  1. Add all dry ingredients to a bowl and whisk until combined
  2. Dab pork shoulder with a paper towel to remove any excess moisture
  3. Rub the spice mixture thoroughly onto the pork shoulder and place it in a slow cooker
  4. Add chicken stock, apple cider vinegar and garlic to the slow cooker and cook on high for 6-9 hours or on low for 9-12 hours.
  5. Remove pork from the slow cooker and shred apart using two forks. Add the pork to a bowl with the barbecue sauce and combine.
  6. Cranberry-Orange Sauce
  7. Bring freshly squeezed orange juice, water and sugar to a boil
  8. Add the cranberries and allow them to boil until most of them have burst
  9. Reduce to low and let simmer until mixture thickens
  10. Remove from stovetop and mix in orange zest
  11. Add the mixture to a bowl and transport it to the fridge to cool
  1. Arrange Tyrells English Barbeque chips on a large platter or plate
  2. Using a small scoop or the large end of a melon baller, scoop pulled pork onto the chip.
The Blondielocks | Life + Style http://www.theblondielocks.com/

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