Marc Dixon


Makes 24 mini sliders
5 lb boneless pork shoulder or butt
4 tablespoons kosher salt
3 tablespoons curry powder
3 tablespoons smoked paprika
2 tablespoons cayenne
3 tablespoons dried oregano
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons ground cumin
2 tablespoons ground black peppercorn
24 mini buns

For the braising liquid:
2 cups ketchup
1 quart orange juice
1 quart chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Remainder of spice blend (above)

For the red cabbage slaw:
1⁄4 head red cabbage, shredded
1⁄4 cup kosher salt
1⁄4 cup sugar
1⁄4 cup red wine vinegar

For the avocado crème:
1 avocado, peeled and pitted
1⁄4 cup milk
1 cup heavy cream
1 tablespoon lemon juice
1 ounce chives, snipped
Salt to taste

To prep the pork: Preheat barbecue grill to max temperature, and oven to 225 degrees F. Cut the pork shoulder into 4 even pieces. Mix all spice ingredients together to make a “spice rub.” Coat pork entirely with rub, using a baking pan to catch excess. Reserve excess.

To make the braising liquid: In a large mixing bowl, add ketchup and leftover spice rub. Mix well. Add remaining ingredients and mix well.

To make the red cabbage slaw: Combine red cabbage, salt and sugar. Mix well and let sit for 20 minutes. Strain juices and rinse cabbage well. Mix cabbage with red wine vinegar and let sit for 1 hour. Strain cabbage and place in airtight container. Keep cold until needed.

To make the avocado crème: In a blender, combine all ingredients and puree until smooth. Adjust seasoning if needed.

To cook pork: If using an outdoor grill, place pork on grill and char all sides to look “burnt.” Watch out for flare-ups. If grill is not an option, pan sear in large skillet in a well-ventilated kitchen. Once pork has been properly charred, place in a roasting pan with enough room for braising liquid. Pour braising liquid into pan with pork. (Liquid should barely cover meat.) If more liquid is needed, just add water.

Cover pan with foil and place in oven. Cook for 3 hours or until pork is “fork tender.” Cool pork in liquid until easy to touch. Remove pork and shred. Strain braising liquid into a large pot and reduce over medium heat until liquid starts to thicken. Stir in shredded pork and continue to cook until a thick “BBQ pork” consistency is met. (Alternatively, use a Crock-Pot and follow manufacturer’s instructions.)

To serve: Lightly toast mini buns, , throw some cabbage slaw on the bottom, top with avocado crème, add pork and top with more avocado crème and top bun. Or serve “big” on a traditional bun or your favorite bread, also toasted.

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