It’s January in Oklahoma, and this last weekend in Oklahoma City we had some potential icy weather coming through. So what do I do when there’s a chance I won’t be able to leave the house? I cook… and came up with the perfect icy weekend meal…Barbacoa Pulled Pork SLIDERS (did you see what I did there? ice…slide…sliders…honk honk)
Fortunately enough there was nothing drastic. Living in Oklahoma most of my life I have learned our weather can change on a dime. The good thing is, I ended up making a delicious meal that I and my friends or neighbors could build at our own pace, when we were “peckish”, and was available all day. Kind of like a big soup pot on the stove….except not soup.
Build Your Sliders
- Have everything out and ready for those hungry mouths: Pulled pork on the stove or left in the slow cooker, whole wheat brioche buns split and ready for toasting, pickled julienne carrots, your favorite condiments, and maybe chips or fresh veggies and dip as an accompaniment.
- Toast or griddle the rolls to add crispness, and to warm the buns. Spread condiments if desired to both halves, pile on the barbacoa pork with plenty of au jus to soak through, and top with the pickled carrots; They still have a nice snap of crispness, tang, and flavor!
For The Barbacoa Pork
5 1/2 - 6 pound Bone in Pork Shoulder/Pork Butt/Picnic Roast
1 large yellow onion, rough chop
3 cloves garlic smashed
1 large bay leaf
1 good tear of fresh cilantro
1 large fresh Poblano pepper or 2 dried New Mexico chili peppers
2 cup salt-free chicken or beef broth
1/4 cup apple cider vinegar
- Begin preheating your slow cooker. On a flat surface rub, massage, don't miss one surface top to bottom or crevice of the roast and add on the Barbacoa Seasoning. Lay the roast in the slow cooker. I set my slow cooker/crock-pot to thy lowest and longest setting (10 hour cook time).
- Add the diced onion, and smashed garlic. Pour in the chicken stock and finally the vinegar. Add the Bay Leaf, cilantro, and chili peppers nicely tucked in around the roast.
- Set your cooker and step away. I’d recommend leaving the area after three hours or the smell will drive you crazy and you will be tempted to lift the lid and stick your face inside.
- After cooking, the meat should fall off the bone and/or shreds tenderly. Skim as much of the fat off as you can, remove the roast in chances and pull/shred. Top with a few ladles of the defatted au jus, and keep warm.
Whole Wheat Brioche Buns
3 1/2 cups 100% Whole Wheat Flour*
1 cup All Purpose flour
2 envelopes (7g each) Active Dry Yeast
1 1/2 teaspoons kosher salt
1/4 cup whole milk
1 cup water
5 tablespoons unsalted butter
2 eggs lightly beaten
4 tablespoons honey
- Gently heat the milk, water, and butter in a saucepan until the butter has completely melted. Do not bring to a simmer and not to a boil… just enough to melt the butter. Let the mixture cool a bit and whisk in the eggs.
- In a standing mixer with dough hook attachment, add the flours and salt. Give it w whirl a few times to combine the two flours. Add the dry yeast and continue blending. With the power on low, slowly add the “blood temp” milk, butter, and egg mixture into the flour. Let the mixture knead until the liquid is completely mixed in. If the dough is too wet and not pulling away from the sides after 5 minutes add a little AP flour. Once the dough begins to gather around the hook, developing gluten and pulling away from the sides, let the dough knead and additional 5 minutes. Wrap a towel around the top of the mixing bowl to retain the heat and let rise until doubled. Remove the towel and turn the mixer on to “Punch Down” the dough and allow the hook to knead again.
- Remove the dough and pull out onto a lightly floured surface. Prepare a baking sheet with parchment paper.Begin pinching off lime size balls of dough. Smooth and round, flattening slightly to resemble miniature hamburger buns. Space appropriately on the baking sheet allowing for the rise and spread before and during baking.
- Let the buns rise in a warm lightly damp place. Brush with the eggwash and sprinkle the tops with sesame seeds. Bake 400 degrees for 10-12 minutes, or until golden brown.
* 100% Whole Wheat flour needs more attention to work with than standard AP flour, and will not have the same structure and crumb as recipes using a combination of both whole wheat and white bread flours.
Pickled Julienne Carrots
3-4 medium carrots, peeled and julienned
2 cup Apple Cider Vinegar
2 tablespoons pickling spice of choice
1 stem fresh rosemary
1/2 cup sugar
1 rounded teaspoon kosher salt
2 dried Arbol chilis
3 cloves of garlic, sliced in half
- In a sauce pan add the pickling spice, apple cider vinegar, Arbol chili, fresh garlic, and rosemary. Bring to a boil and then down to a simmer for 5 minutes.
- Place the julienne/matchstick carrots is a nonmetal bowl, and pour the hot pickling brine over the carrots… enough to just cover the top.
- Let the carrots pickle a few hours or overnight.