These Pulled Pork Sliders will be a hit at your next tailgate

A winning recipe from Morton's The Steakhouse

It’s football season, and that means it’s time to tailgate! HI Now hosts Jobeth Devera and Kanoe Gibson are with Erwin Manzano, executive chef from Morton’s The Steakhouse, with some fun dishes that will score big at your next football watch party.

 

Recipe: Pulled Pork Sliders

 

Roasted Pork Shoulder for Sliders

Yield: 5.25 lbs. (Approximately 42 sliders)

1 Pork Shoulder (Butt)

1 Roast, Boneless 7-8 pounds

3 Carrots, rough chopped

2 Onions, Yellow, rough chopped

4 Tbsp. Seasoned Salt

2 Tbsp. Garlic Powder

1 Tbsp. Cumin, ground

2 Tbsp. Oregano, dried

2 Tbsp. Pepper, Black, ground

3 cups Beef Broth, low sodium

1 cup Enchilada Sauce (Optional)

 

Pre-heat a conventional oven to 300 degrees.

 

1) Place vegetables in the bottom of a roasting pan and spread them out evenly.

2) Mix all the spices together in a mixing bowl and then rub into the pork roast. Place the pork roast, fat side up, on top of the vegetables.

3) In another bowl, mix the Beef Broth and Enchilada sauce together and pour into the roasting pan. Tent the roasting pan loosely with aluminum foil.

4) Place the roast in the oven and bake for approximately 2-½ hours.

5) After the 2-½ hours, score the fat on the top of the roast. Baste the roast with the collected juices in the hotel pan. Cover the roasting pan with plastic wrap and then aluminum foil and bake for3 1/2 hours.

6) Remove the roast from the oven and when pulled at with a fork it should shred very easily. Let the roast rest for 15 minutes then remove form the roasting pan and reserve to the side.

7) Strain the contents of the roasting pan through a china cap into a one gallon measuring pitcher. Let the juices settle until the fat and broth have clearly separated. Using the ladle, skim of as much of the fat as possible.

8) Remove as much fat as possible from the outside of the roast. Shred the roast with forks and place into a bowl. Pour the de-greased broth over the shredded

Pork and reserve warm for service.

 

Pico de Gallo

Yield: 3 cups

 

2 ½ cups Tomato, Roma, seeded, ¼ inch diced

½ cup Onion, Red, ¼ inch diced

1 Tbsp. Pepper, Jalapeno, seeded, minced

1 Tbsp. Cilantro, fresh, chopped

2 Tbsp. Juice, Lime, Fresh

1 tsp. Salt

1 tsp. Pepper, Black ground

 

Mix all ingredients in a mixing bowl and refrigerate until needed.

 

Pulled Pork Sliders

Yield: 42 each (2 oz.) Sliders

 

42 Slider Rolls, toasted

2 Large Avocado, thinly sliced

3 cups Pico de Gallo (recipe provided)

8 Limes, fresh, cut into 8ths (optional)

Roasted Pork Shoulder for Sliders (recipe provided)

 

1) Place 1 slice of avocado on the toasted bun.

2) Place 2 ounces of the heated pork on each roll bottom. Allow the pork to drain most of the juice before placing it on the roll.

3) Top the pork on each roll with 1 tsp. of the Pico de Gallo.

4) Place the roll tops on top of each slider. Skewer each slide with a pick.

 

For more information: mortons.com, Instagram: @mortonssteak, or on Facebook and Twitter: @Mortons