{"id":693,"date":"2014-09-21T14:47:15","date_gmt":"2014-09-21T20:47:15","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=693"},"modified":"2016-02-19T05:16:03","modified_gmt":"2016-02-19T12:16:03","slug":"693","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/693.html","title":{"rendered":"Grand Junction Pulled Pork Sliders"},"content":{"rendered":"<p align=\"LEFT\"><em>This makes a lot of filling and sauce, but it is great to freeze and have on hand for drop-ins (or even dinner).<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>1 tsp fennel seeds<\/li>\n<li>1 tsp whole black peppercorns<\/li>\n<li>\u00bc c kosher salt plus more<\/li>\n<li>\u00bc c sugar<\/li>\n<li>7-8 lbs pork shoulder skinless with bone in (Boston butt or picnic)<\/li>\n<li>\u00bc c apple cider vinegar<\/li>\n<li>\u00bc c packed light brown sugar<\/li>\n<li>6 doz small slider buns<\/li>\n<li>1 lb butter<\/li>\n<li>BBQ sauce \u2013 see\u00a0below<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Crush fennel and peppercorns.<\/li>\n<li>Add \u00bc c salt and sugar.<\/li>\n<li>Rub over pork shoulder.<\/li>\n<li>Place in large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight.<\/li>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Brush off spice rub and place pork in large foil lined roasting pan.<\/li>\n<li>Add 1 cup boiling water.<\/li>\n<li>Cover tightly with foil.<\/li>\n<li>Roast until meat is tender and falling off the bone \u2013 about 5 \u00bd hours with 195\u00b0 internal temperature.<\/li>\n<li>Remove from oven.<\/li>\n<li>Discard foil on top.<\/li>\n<li>Increase oven to 500\u00b0.<\/li>\n<li>Stir \u00bc c vinegar and brown sugar into the pan juices.<\/li>\n<li>Return pan to oven until meat is brown and juice starts to thicken.<\/li>\n<li>Watch so it does not burn! (about 12 minutes)<\/li>\n<li>Transfer the meat to a rimmed baking dish.<\/li>\n<li>Pour the juice into a small sauce pan.<\/li>\n<li>Bring juice to a boil and cook for about 10 minutes.<\/li>\n<li>Stir and spoon off the fat (discard).<\/li>\n<li>Pour sauce (there will be about \u00bd cup) over the pork.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Yield: <\/b>18 Cups<\/p>\n<p align=\"CENTER\"><b>Great Barbecue Sauce<\/b><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>\u00bc c oil<\/li>\n<li>\u00bc c onion, chopped<\/li>\n<li>\u00bc c ketchup<\/li>\n<li>\u00be c water<\/li>\n<li>1\/3 c lemon or lime juice<\/li>\n<li>3 Tab sugar<\/li>\n<li>3 Tab Worcestershire sauce<\/li>\n<li>3 Tab Dijon mustard<\/li>\n<li>2 tsp salt<\/li>\n<li>1\/2 tsp pepper<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Saut\u00e9 onions in oil.<\/li>\n<li>Combine remaining ingredients and add to onions.<\/li>\n<li>Cover and simmer 45 minutes, stirring occasionally.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Yield: <\/b>2 \u00bd cups<\/p>\n<p align=\"LEFT\"><b>To assemble:<\/b><\/p>\n<ol>\n<li>Split bun and open.<\/li>\n<li>Lightly butter the bottom half of the buns.<\/li>\n<li>Shred pork.<\/li>\n<li>Place 2T pulled pork on bun bottom.<\/li>\n<li>Add \u00bd Tab sauce.<\/li>\n<li>Cover with bun top.<\/li>\n<li>Secure with cocktail pick.<\/li>\n<li>Serve warm in chaffing dish.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>72 Pieces<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> Pulled Pork \u2013 Bon App\u00e9tit, September 2012. \u00a0Great Barbecue Sauce \u2013 West of the Rockies &#8211; Junior Service League of Grand Junction<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>This makes a lot of filling and sauce, but it is great to freeze and have on hand for drop-ins (or even dinner). Ingredients: 1 tsp fennel seeds 1 tsp whole black peppercorns \u00bc c kosher salt plus more \u00bc c sugar 7-8 lbs pork shoulder skinless with bone in (Boston butt or picnic) \u00bc &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/693.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grand Junction Pulled Pork Sliders&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,27,39],"tags":[63],"class_list":["post-693","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-pork","category-food-for-fifty","tag-vpwl-dec-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=693"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/693\/revisions"}],"predecessor-version":[{"id":2088,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/693\/revisions\/2088"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}