If I were to ever go on a cooking show where I had to compete with other people, and I was asked to create “my signature dish,” or to, “put Hatsie on a plate,” I would make this pulled pork.
It’s the first thing I ever really mastered. It’s the first thing I ever made for K. I could make it with my eyes closed, or more importantly, before caffeine, which I have. You can make it in a crock pot, you can make it in the oven. You cannot mess it up and it’s good with everything. It’s laid back. Uncomplicated.
Maybe I should try to be more like my signature dish and not try to make my signature dish more like me–which could be described as, spills everything and then cries about it.
The real reason this is my signature dish is because it’s the thing I reach for any time I want to be certain that dinner will work out. It’s comfort food in it’s highest form–not only does it provide comfort in eating it, but it’s comfortable to make.
This recipe was one of the first things I posted back when I was writing Two Recipes. Since then, I’ve tweaked it, I’ve actually written down amounts of ingredients, and I’ve made what I think will be the dish you reach for again and again as well.
It’s not fancy and it doesn’t require a lot of ingredients. It’s a sweeter version of pulled pork but the kick from the worcestershire sauce is not to be scoffed at. I love it paired with something that has a little tang, like vinegar-y cole slaw, sour cream, or pickled jalapeños.
You can pile it high on slider buns, for sure. In fact, that’s the perfect summer meal. Do that.
You can also have pulled pork:
- In tacos
- On nachos
- Stuffed inside of sweet potatoes
- Stuffed inside of white potatoes
- On white bread–the only way to eat a BBQ sandwich
- Over rice
- With a fork, standing in front of your refrigerator
- Outside on your patio
- At a potluck. You’ll make lots of friends.
The possibilities really are endless. Try it–let me know how you like it. I am aware that my pulled pork tastes might be singular. I might be crazy (that’s always a possibility), but I think I’m not. Validate me!
Here’s the recipe.
Pulled Pork Sliders with Tangy Slaw
For the Pulled Pork:
- 2 tablespoons olive oil
- 1 3 ½ pound boneless pork roast, cut into 4 inch by 4 inch chunks
- 1 tablespoon granulated garlic
- Salt and Pepper
- 1 ¼ cups Worcestershire sauce
- 1 cup brown sugar, packed
- 1/4 cup Dijon mustard
- Preheat oven to 325 degrees.*
- Season pork all over with granulated garlic, and plenty of salt, and pepper. Heat olive oil in a large dutch oven with matching lid over medium high heat. Working in batches, sear the pork on all sides until deeply golden brown. Continue until all the pork is seared.
- Meanwhile, whisk together Worcestershire sauce, brown sugar, and Dijon mustard.
- Add seared pork back to the dutch oven and remove from the heat. Pour Worcestershire sauce mixture over the pork and place the lid on top. Transfer to the oven and braise for 3 ½ hours, turning the pork halfway through. After 3 ½ hours, take the lid off and cook the pork for 30 more minutes.
- Shred the pork in the sauce with two forks until finely shredded.
*This can also be made in a slow-cooker. Sear the pork just like in step 2, but instead of a dutch oven, place it in the crock pot, cover it with the sauce, and set it to cook on low for 6-8 hours. Pork is done when it is easily pulled apart with a fork. You may want to let it cook for about 30 minutes without the lid on to thicken the sauce a bit.
For the Coleslaw:
- 1 large head of cabbage, grated
- 3 large carrots, grated
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider vinegar
- Combine cabbage and carrots. Set aside.
- In a medium saucepan, combine oil, celery seed, vinegar, salt, pepper, and sugar. Stir, then bring to a boil over medium heat. Let boil for 3 minutes, stirring often, until the sugar has dissolved. Let cool.
- Mix dressing well and then pour over the cabbage and carrots. Toss and refrigerate for an hour or so to let the flavors marry, then serve.
You’ll need some slider buns and pickles, too!