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Pulled Pork Sliders

From famed BBQ towns like Nashville, all the way to Calgary, Canada, Four Points is serving up a taste of summer at this year’s Best Brews & BBQ series – a weekly event hosted at Four Points Hotels worldwide that invites guests to enjoy complimentary BBQ-themed fair like these Pulled Pork Sliders. Pair them with Proof Brewing Company’s In Session (American Pale Ale) to really beat the heat.

2 Boston butts
2 bay leaves
2 Tbsp. coarse ground black pepper
2 Tbsp. kosher salt
1 cup apple juice
1 cup purple grape juice
Brioche slider buns

BBQ Sauce:
2 cups red wine
6 cups Cattleman’s BBQ Sauce
4 cloves garlic, minced
2 shallots, minced
2 Tbsp. crushed red pepper
Salt and pepper to taste

Sweat down garlic and shallots until translucent. Deglaze plan with red wine, add BBQ sauce and red pepper. Simmer for 45 minutes.

Rub pork down with salt, pepper and bay leaves. Place a perforated full pan in a non-perforated and cover butts in pan with apple and grape juice. Cover and roast at 300 degrees F for 6-7 hours. Let cool, shred and add desired sauce. Place on seared brioche slider buns and serve.

Recipe by Chef Robert Avrett of Four Points Tallahassee Downtown and photo courtesy of Four Points. 

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