Pulled Pork Sliders

There is a Houston restaurant called Barnaby’s that I love. And they serve two sandwiches that are probably my two favorite sandwiches ever. The trouble is deciding between the two; one is a shredded smoked chicken with BBQ sauce – the BBQ sauce is light, vinegary and not too thick.  The other is a pork torta (like a Cuban, only Mexican and without the pickles) with this sauce – perfectly sweet and creamy.  I can never choose, they are both incredible. Then one day, Will and I had the bright idea to each order one and split them so we could each have both. Oh my. 

And that is where I got the idea to try and marry the perfect BBQ sandwich with the perfect Pulled Pork Carnitas style torta.  What I ended up with is a pulled pork that is part carnitas, part Cuban, part Texas BBQ – served up with a mojo inspired mayonnaise. YUM.

The Pork:

Into a crock pot layer the following:

1 Vidalia or 1016 (sweet) onion sliced into rings, (this should cover the bottom of the pot, don’t let the meat touch the bottom)

5 pounds center pork loin. (I bought two and it was enough for 25+ servings, if you make less, still keep the proportions the same, just adjust the water – the point is to cover the pork)

1 bottle of BBQ sauce (something cheap, you will use 2 total and the first one ends up being a cooking liquid that gets dumped and the second is just a base, you will be adding stuff to it to build up the flavor. I used HEB store brand for .79 each)

1 bottle of beer (or just add more water if you don’t drink. I used Shiner Wild Hare)

1 BBQ bottle’s worth of water

Cook on low for 8-10 hours.

Carefully remove the pork and shred it using two forks. It will just fall apart

Pull out any fat and discard.

 

1 hour before serving –  Put shredded pork back into crock pot.

• Add 1 bottle of BBQ sauce
• 1/2 C dark brown sugar
• 2 T Lowry's Seasoning Salt
• 1 t garlic powder
• 1 T red wine vinegar (or whatever kind you have)
• 1 T dry mustard.

Taste it, see what it needs and adjust it to make it how you like it.

Set it on low and heat for around an hour until serving time.

Mojo Sauce:

• 1/3 C olive oil
• 6 minced garlic cloves
• 1/3 C juice (I used apple cider because it is what I had, orange would be better)
• 1/3 C fresh lemon juice
• 1 t salt
• 1/2 t pepper
• 1/2 t ground cumin

Heat olive oil in  a small sauce pan. Add everything else and stir. Cook on low about 2 minutes, stirring until it comes together and is fragrant. It will look weird. That’s OK.

Pull off heat, put in bowl and let cool.  After it has cooled, add 1/3 C mayonnaise. Whisk and pop into fridge to let the flavors come together.

The Buns

I used store-bought Hawaiian buns. These get a sweetness when toasted that went well with the acid in the meat and sauce.  I also think Homemade hamburger buns would rock. Or corn tortillas. Or pita pockets…or heck just get a fork and stand there in your PJ’s and eat some (not that I did that or anything)

Split and spray with Pam or a little melted butter, then toast, split side up on a jelly roll pan about 8 minutes on 350 – just until the inside gets a little toasty and will stand up to the mojo sauce.

Coat each side with mojo-mayo sauce, then add shredded pork and serve.