Carolina Pulled Pork Sliders with Mustard

Sometimes, I give you my tried and true recipes, and sometimes I run across a recipe that sounds wonderful and I want to share it, before I've had a chance to try it.  This is one of those recipes.  It looks awesome.  The process is very similar to what I've done in the past.  I'm definitely going to give this one a try! 

~Shelly

This will work great with a Pork Shoulder or a Pork Butt. 

FOR THE RUB

2 teaspoons dry mustard

2 teaspoons sweet paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon ground white pepper

1 garlic powder

1 teaspoons teaspoon onion powder

1/2 to 1 teaspoon cayenne pepper

1 Boston butt Roast

FOR THE MOP SAUCE

2 cups distilled white vinegar

1/2 cup Dijon mustard

1/2 cup water

1 tablespoon salt

2 teaspoons freshly ground black pepper

FOR SERVING

24 small buns

6 tablespoons butter (optional), melted

Thinly sliced sweet or dill pickles

Combine the dry rub ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce.

Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large nonreactive mixing bowl, add 1/2 cup of water, and whisk until the salt dissolves.

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips or chunks in a smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be about 195 degrees F. If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too. Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes before pulling or chopping. Place the pork slices in an aluminum foil pan. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warm—not hot—grill or in a low oven.

If desired, brush the buns with the melted butter and lightly toast them on the grill. Load each bun with pork and slather with South Carolina Mustard Barbecue Sauce. Top with pickle slices and serve.

South Carolina Mustard BBQ Sauce

1 tablespoon butter

1 small onion, finely chopped        

1 clove garlic, minced        

1 cup Dijon mustard        

3/4 cup firmly packed brown sugar        

3/4 cup distilled white vinegar        

1 tablespoon hot sauce (preferably Crystal), or more to taste        

Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy nonreactive saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, about 3 minutes.

Stir in the mustard, brown sugar, vinegar, and hot sauce and add 1/2

cup of water. Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste. Let the sauce cool to room temperature before serving. In the unlikely case you have any mustard sauce left, store it in a clean jar in the refrigerator. It will keep for at least a week; bring it to room temperature before using.

TIP

You could use a different sweetener, substituting honey or molasses for the brown sugar. Use 3/4 of a cup of honey. If substituting molasses, start with 3/4 of a cup, but taste for sweetness—you may need to add a little more, since molasses is not as sweet as brown sugar.

Salmon with Creamy Cucumber-Dill Salad

By Jennifer Segal

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Servings: 4

Ingredients

For the Salmon

• 4 (6-oz) salmon fillets, skin on
• 1 tablespoon extra virgin olive oil

• kosher salt
• freshly ground black pepper
  

For the Cucumber-Dill Salad

• 1 English cucumber (also called hothouse cucumber)
• 1/3 cup finely sliced red onion, from one small red onion
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons sour cream
• 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh dill
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• freshly ground black pepper, to taste
  

Instructions

1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
   
   
2. In the meantime, make the dressing: combine the sour cream, mayonnaise,
   white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
   
   
3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
   
   
   
   
4. Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3
   minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

• Grilled Baby Potatoes with Dijon Mustard & Herbs

Pulled Pork in the Crock Pot

(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)


My favorite Dry Rub

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.

Enjoy!