TCL Staff Cook Off: Best Sliders

Twin Cities Live decided to start a friendly competition between some KSTP staffers to make the best game day snacks. We’re starting with finger food party snacks, then chip dips galore and we’ll wrap up with the best sliders and mini sandwiches. Our goal is to help you make the perfect football food that will be a crowd pleaser while you watch the big game.

 

Brittany made Blarwiches (AKA Ham and Cheese Sliders)
Adapted from: Lil Luna

Optional: Add Onion Powder and Brown Sugar

 

Larry’s Chorizo-Spiced Pulled Pork with Mexican Street Corn Slaw
Adapted from: Serious Eats /Morgan Eisenberg

 

The pulled pork can be made a day in advance and reheated in a crock pot. The slaw is best made the day of, so it still has a bit of crunch.

For the Slaw:

2 cups fresh cooked corn kernels. (Frozen corn and cooked can be used instead.)

14 ounces finely shredded green cabbage
2 medium cloves garlic, minced
1 to 2 jalapeño peppers, seeded and minced
1 tablespoon ancho chili powder
3 ounces cotija cheese, crumbled
1/2 cup fresh cilantro leaves and tender stems, chopped
2 tablespoon fresh juice from 2 limes
1/4 cup mayonnaise
1 tablespoon honey
Kosher salt, to taste

For the Pulled Pork:

2 tablespoons paprika
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
2 tablespoons canola or vegetable oil
1 medium yellow onion, diced
5 medium cloves garlic, minced
24 ounces amber beer
2 tablespoons cornstarch
2 tablespoons apple cider vinegar, plus more to taste
8 to 10 burger or 12-15 slider buns

Directions

For the Slaw: Combine all ingredients and refrigerate until ready to serve.

For the Pulled Pork: Mix paprika, chili powder, salt, cumin, oregano, ground peppers, cinnamon, coriander, and cloves together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 300°F. In a Dutch oven, heat oil over medium-high heat until lightly smoking. Add pork in batches and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer pork to a plate. Reduce heat to medium, add the onions and cook, scraping the bottom of the pot to loosen the browned bits, until the onions are softened slightly, about 3 minutes. Add garlic and continue to cook, stirring, for 1 minute.

Return the pork to the pot and pour in the beer. Bring the mixture to a boil. Cover and transfer the pot to the oven. Cook until the pork shreds easily with two forks, about 3 hours.

Strain the pork mixture and reserve the liquid. Shred the pork and set aside. Return the liquid to the pot and bring to a boil, then reduce to a simmer. Combine cornstarch with 3 tablespoons water and whisk into the braising liquid. Continue to simmer until thickened, then mix in the apple cider vinegar, adding more to taste if desired. Stir in the shredded pork.

Serve on buns or in tortillas with the corn slaw.

Variations:

Can also be served in taco shells, on tortillas or tortilla chips.

Instead of the slaw it can also be served with quick pickled onions and cucumbers.

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