Giant Taste Mojo Pork Sliders - Week 4

Chefs-n-Chopper

Michael Nachbar, Executive Chef, T-Bone Charlie's

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 24 sliders

Ingredients

1 Price Chopper pork shoulder
1 1/2 cups espresso bbq rub (your favorite Price Chopper rub and
espresso powder)
24 fresh rolls from Price Chopper Bakery
2 pints T-bone Charlies' Mojo sauce
2 lbs cilantro slaw
Fresh cilantro for garnish

Directions:

Cure pork shoulder with BBQ rub overnight.

Smoke pork at 230-250 degrees for about 10 hours, depending on size or until it is easy to pull. Let cool slightly until you can pull by hand, the warmer the better.

As you pull the meat, add BBQ rub & T-Bone Charlie's Mojo sauce to taste. Cool to below 40 degrees or reheat to above 140 degrees.

Slice rolls in half and place a small portion of cilantro slaw on bottom half. Place Giant Taste Mojo pork on top of slaw and drizzle Mojo sauce on pork. Place top bun on slider and garnish with cilantro.

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