Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce

Name: Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 Tbsp Chinese five-spice powder; 0 brown sugar; 12 servings Butter, for griddling; 128 grams shredded carrots; 12 servings Sweet Chile Sauce, for serving, optional; 1 Tbsp crushed red pepper; 1 teaspoon crushed red pepper; 104 grams half-moon slices English cucumber; 1 Tbsp fresh grated ginger; 1 clove garlic, grated; 1 Tbsp garlic powder; 1 Tbsp ground ginger; 1 Tbsp ground black pepper; 2 Tbsps honey; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 55 grams light brown sugar; 62 milliliters dried mustard; 1 Tbsp onion powder; 2 kgs boneless pork butt or shoulder, fat cap scored deep (about; 128 milliliters rice vinegar; 510 milliliters rice vinegar; 2 Tbsps salt; 1 Tbsp toasted sesame oil; 12 slider rolls, preferably Kings Hawaiian; 50 grams sugar; 0 teaspoons table salt; 1 Tbsp vegetable oil; 59 milliliters boiling water

Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 12 servings with 577 calories, 42g of protein, and 20g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 7 hours and 10 minutes. If you have sesame oil, shoulder, pepper, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine.

Instructions

Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork.

Ingredients you will need

Garlic Powder

Ginger Powder

Onion Powder

Brown Sugar

Pepper

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Preheat the oven to 325 degrees F with the oven rack in the middle position.

Equipment you will use

Oven

Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours.

Ingredients you will need

Pork

Wrap

Equipment you will use

Baking Paper

Aluminum Foil

Plastic Wrap

Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown.

Ingredients you will need

Butter

Roll

Pork

Equipment you will use

Frying Pan

Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.

Ingredients you will need

Carrot

Mustard

Chili Pepper

Sauce

Roll

Pork

Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.

Ingredients you will need

Red Pepper Flakes

Cucumber

Carrot

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.

Ingredients you will need

Vegetable Oil

Sesame Oil

Mustard

Honey

Water

Salt

Equipment you will use

Bowl

Ingredients and Directions

Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

Ingredients you will need

Red Pepper Flakes

Vinegar

Garlic