In advance of next month’s big game, current Bravo Top Chef contestant Isaac Toups has partnered with Tabasco to help defend against bland flavors with this simple yet bold pulled pork slider recipe that is guaranteed to tackle your guests’ taste buds on game day.
Recipe created by Isaac Toups of Toups’ Meatery.
Preheat oven to 375 degrees F.
Season pork generously with salt and pepper. Place in a roasting pan just large enough to fit pork butt or pork shoulder and cook uncovered for 2 hours, flipping half way through.
Remove from oven. Add water and cider vinegar over pork and cover with foil. Return to oven and continue to cook for 1 additional hour.
When pork is easily pierced with a fork, drain fat and juice from pan in a separate container. Skim the fat from the top and discard. Reserve the liquid for later use.
With two forks shred the pulled pork and add the reserved cooking liquid, TABASCO sauce and salt to taste. Mix well.
In a thick bottom large saucepan, heat oil over medium-low heat.
Add garlic and ginger and sweat for two minutes until translucent being careful not to burn the garlic. Deglaze by adding cider vinegar to the pan and stirring the bottom with a wooden spoon.
Add remaining ingredients and simmer for 10 minutes. Remove from heat and keep warm.
Peel, core, and chop pineapple into small to medium pieces and place in a glass bowl.
In a saucepan over medium heat, combine TABASCO sauce, sugar, rice wine vinegar, and water and bring to a simmer.
Immediately pour mixture over pineapple and place in a refrigerator until chilled.
To assemble, place 3 ounces of pulled pork mixture onto bottom of slider bun and add 1 tablespoon barbecue sauce and 1 tablespoon of drained pickled pineapple.