Dinner Date

Food and Wine for the Season

Wine bottle photo by Aaron Roseli. All other photos courtesy of Chronicle Books.

(page 1 of 2)

Pulled Pork Sliders

Wine Bites by Barbara Scott-Goodman; photos by Kate Mathis

(Chronicle Books, 2011, $24.95)


  • 1 pork roast (3 to 4 lbs.), preferably pork shoulder or Boston butt
  • 1 tbsp. olive oil

Dry Rub:

  • 3 tbsp. paprika
  • 1 tbsp. kosher salt
  • 1 tbsp. granulated sugar
  • 1 tbsp. brown sugar
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. cayenne pepper
  • Freshly ground black pepper

Barbecue Sauce:

  • 1 tbsp. corn oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 1/2 cups ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp. chili powder
  • 1 tbsp. Dijon mustard
  • Dash of hot-pepper sauce
  • 16 slider (mini hamburger) rolls or 8 regular hamburger rolls, split

Pat the pork dry and brush with the olive oil. To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.

Preheat the oven to 300 degrees. Put the pork on a rack in a large roasting pan/tray and roast until an instant-read thermometer registers 170 degrees, about 6 hours.

To make the barbecue sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup, vinegar, brown sugar, chili powder, mustard, and hot-pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary. Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.

To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once. Makes 16 sliders.

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