At some point I will get a smoker, but until then the crockpot will have to do for my BBQ fix.
1 lb pork shoulder
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup BBQ sauce
1 Tablespoon brown sugar
1 Tablespoon mustard
1 teaspoon each of the following:
garlic powder
onion powder
paprika
chili powder
black pepper
Bun
BBQ sauce
coleslaw
My crockpot is tiny, so I had to cut down a 3 lb pork shoulder to fit it. If your crockpot can handle it, I recommend increased the proportions.
I mixed up all the seasoning in the crockpot, then tossed the shoulder in. I spun the meat around a couple times to make sure it was covered in juice, then let it sit for about 4 1/2 hours on High. If I would have had more time, I would have tried to let it sit for 10 hours on low. I will likely do that with the rest of the pork shoulder after I finish this stuff up. At the end, I pulled the meat out, took two forks and shredded it all up. If it isn't really easy to shred, then you need to cook it longer.
I like my pulled pork Memphis style with BBQ sauce and coleslaw.
If you make it just right, you'll end up looking like this guy.
These were my contributions to the slider party.
1 pack chicken breasts
1 box Japanese style Panko bread crumbs
4 Tablespoons flour
milk
baking soda
salt
pepper
oil
1 pack Hawaiian Sweet King rolls
Hamburger style dill pickles
A handful of stolen Polynesian Sauce packets from Chick-fil-A
With the chicken breasts, I cut each into 4 chunks; however, this made for very large sliders. I would recommend slicing some of the thicker cuts in half horizontally to make them more manageable. I then salted the chicken and made the dredge and breading
For the dredge, I mixed about 4 Tablespoons of flour with about a Tablespoon of baking soda in a bowl. I then added milk while stirring briskly until it was the right consistency. Just enough to coat a dipped finger.
I poured the box of panko into a bowl and added some more salt and a good dose of black pepper.
I dipped the chicken in the dredge, then sat them in panko. In order to get as much breading on as possible, I let them set covered in panko for about a minute before pulling them out of the second bowl.
I only had vegetable oil on hand to cook with, but peanut oil is always best for frying. I used a smallish put with about 3 inches of oil heated until it was about 350 F. This is a hard number to hit when you don't have a thermometer or stand alone deep fryer. The first few pieces I tossed in got too brown on the outside while the inside was still raw. Once I got the temp right, it took about 3 minutes to cook the chicken all the way through and at 350 F, the panko was just able to get nice and golden.
To keep the chicken crispy, it is important to not but them in an air tight container. Just set them on some paper towel to let the oil drain off and as they cool they will stay crispy.
I split the Hawaiian King rolls in half, placed a single dill pickle slice on each, set down the chicken, and drizzled on some Polynesian sauce. I found that each packet would cover about 2 1/2 sliders.
MORE chicken?! Yessir. Had the idea for these earlier today, decided to whip it out, as it were, for dinner. They were banging. Or are banging, I still have a lot of the fixins' left. Here's the gist:
- 2 tablespoons olive oil
- 1 tablespoon Onion Powder
- 4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
- 1/3 cup packed light-brown sugar
- 2 tablespoons cider vinegar
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1 big ass breast of leftover crock pot chicken
- Red pepper flakes
- Monterey Jack Cheese
- Wheat Bread
- Fresh Spinach
