4 lbs pork shoulder or pork butt, trimmed of an large pieces of fat on the outside of the meat
⅓ cup soy sauce
3 tbsp olive oil
3 tbsp orange juice
2 tbsp cider vinegar
1 tsp garlic powder
1 tsp cumin
pinch cinnamon
1/2 tsp salt
PHASE 1 INGREDIENTS
1 tbsp olive oil
1 onion, chopped
1 tbsp El Yucateco® Hot Sauce
1 tsp coriander
1 tsp garlic powder
1 tbsp maple syrup
8 ozs chicken broth
reserved marinade
PHASE 2 INGREDIENTS
1 tbsp El Yucateco® Hot Sauce
1 tsp maple syrup
1 tsp soy sauce
1/2 tsp coriander
SLAW & OTHER SLIDER INGREDIENTS
2 tbsp extra virgin olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper to taste
4 cups red cabbage, chopped into thin slices
2 tbsp fine diced yellow or red peppers
8 slider buns
pickles to serve on the side
extra El Yucateco® hot sauce
Instructions
MAKE THE MARINADE: In a bowl, combine the pork marinade ingredients from the soy sauce through 1/2 teaspoon of salt.
Rinse and pat dry the pork, then place it in a large sealable plastic bag. Pour in the marinade, seal, and toss the pork gently a few times to make sure all the meat is well coated with the marinade. Place in the refrigerator to marinate overnight or at least 8 hours.
PREPARE FOR SLOW COOKING (PHASE 1): Have your slow cooker at the ready. Heat a tablespoon of olive oil in a large skillet. Add the onions, and cook on medium for 5 minutes. Take the pork out of the marinade, reserving the marinade. Add the pork to the skillet, and cook for 5 to 10 minutes, turning the meat occasionally to brown it on all sides.
Transfer the pork and onions to the slow cooker. Add the remaining Phase 1 ingredients to the slow cooker: tablespoon of El Yucateco® hot sauce, teaspoon coriander and garlic powder, tablespoon of maple syrup, chicken broth and reserved marinade.
Cover the slow cooker. Set the slow cooker to low, and cook for 8 hours.
After the 8 hours of slow cooking, the meat will be fall apart tender. Remove the meat to a platter, and give it a few minutes to cool. Then use two forks to shred the pork, breaking it into bite sized pieces.
Return the shredded pork to the slow cooker along with the Phase 2 ingredients: another tablespoon of El Yucateco® hot sauce, teaspoon of maple syrup, soy sauce and a 1/2 teaspoon of coriander.
Cook on low another 30 to 60 minutes. The longer cook time will allow for more of the liquid to be absorbed by the pork and for the meat to absorb more of the rich flavor of the El Yucateco® hot sauce.
SLAW: Make the slaw after getting the Phase 2 cooking started. Combine the 2 tablespoons of olive oil and maple syrup with 1 tablespoon of cider vinegar, add salt and pepper to taste. Place the chopped cabbage in a large bowl, then toss the cabbage with 3 tablespoons of the oil/syrup mixture. Set the slaw aside to absorb the dressing flavors.
PREP TO MAKE SLIDERS: Place the slider buns on a large platter. When the pork has finished the phase 2 cooking, use a slotted spoon to scoop out a serving of the pork, letting excess liquid drain back into the slow cooker.
Place the serving of pulled pork on a slider bun, then top with about a tablespoon of the slaw to complete making the slider. Repeat for the remaining sliders.
Serve the sliders on a large platter with pickles, chips and of course extra El Yucateco® hot sauce for those who want additional flavor on their slider. Enjoy the sliders and the game!
