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Friday, March 2, 2012

Pulled Pork Sliders with Chipotle Slaw and Beer Battered Beans

I had the chance to replenish my pulled pork stash not long ago...
I used the "pinky finger" test on friend Steph's Simply Marvelous Peppered Cow dry rub
and decided to give it a try.

I seasoned the hunka pork shoulder fairly liberally with the SM Peppered Cow....



Into the Memphis Pro at 275F. The Pro worked great. I had other things to do so I just set it and forgot about it.
When the internal temperature of the pork reached 195F, I wrapped it in foil and a towel then placed the pork inside of an ice chest to rest.





The pulled pork came out moist and tender. The Peppered Cow was great! It's not just for beef. :)



As a side I used some of my spicy home made dill pickled green beans...



I dredged the beans in flour then dipped in beer batter before frying....







I like the light coating of beer batter...



I built my sliders with pulled pork, some Boot Kickin' Q sauce and then topped with chipotle slaw...





They were sooooo good...



I ate so many spicy beans hot out of the fryer, I could only eat one slider. lol
I did save the other 2 for lunch the next day. :)
I have so many ideas for the rest of the pulled pork, hmmmm... probably should smoke another one soon. :)

15 comments:

Ohiofarmgirl said...

spectacular! wish i was having that for dinner. i made *hangs head low* .... a quiche. bah! in my defense it has bacon that i made myself from hogs we butchered in our yard. it makes the quiche more "hu-rah. "
;-)

panthers76 said...

May I suggest a pizza on the Hasty Bake with the pulled pork? A little sauce, cheese, diced onion, dill slices. Mmmmm, good.

Sliders looks great, especially with the slaw. That is some good eats Jeanie...

marc said...

That is one beautiful lunch!
I was just talking about adding beer battered beans to our menu today, course we would use fresh and not pickled, but I have to admit I really like the idea of the pickled beans.

The sliders look wonderful! Is that chipotle slaw a top secret recipe or have you blogged it before?

Whether it be beef cheeks to pork butts I am ready to put my lips to it. ;) Can't wait till you do some chicken! ;]

cowgirl said...

Thanks Ohiofarmgirl, Your bacon and quiche sound great,
I bet it was tasty! :)

Hope you have a nice weekend, thanks for stopping by. :)

cowgirl said...

Bill, you must be reading my mind! I have really been hungry for pulled pork pizza, hope I get to make one. I've not tried one with pickle slices, that sounds intersting!
Thanks Bill! :)

cowgirl said...

Thanks Marc!
I like the twang the dill pickled beans have... either dilled or plain might be a good seller.
The Chiptle slaw is the same one I use on fish tacos. I have it posted here somewhere. I should have posted the recipe on this post too. I was in a hurry. lol

Thanks Marc.. I want to post some chicken soon too.
Hope you aren't working too hard. :)

panthers76 said...

Jeanie, just dry the pickles with paper towel first. It works great!

Chris said...

Man oh man, I live fried green beans like that, I could eat them as a snack!

cowgirl said...

Thanks Bill! I will give them a try.:)

cowgirl said...

Chris you sound like me!! I love em. :)
Glad to see the tornados missed you!

likeadeere said...

That looks wicked good. I like the deep fried beans, gonna have to try that. I'm always a fan of the tempura vegetables at my local sushi place. I think you can deep fry anything! I'm curious what the taste of the pickling does with the beer batter - cool idea. I've got some pickled asparagas, might have to try it.

Did you notice a difference in smokey goodness with the pellet pooper than in your UDS, etc.? I spatchcocked a chicken the other day in a traeger, and I was disappointed in the smokeyness and crispness of the bird. I wonder with a butt like that if it's less than ideal - maybe it's all in my head.

cowgirl said...

Thanks Joe! I really like deep fried dill pickles. Regular dill pickles work great but sometimes I deep fry my home made dill beans or even my hot pickled okra.
They are different but tasty. :)

My drum does put out more of a smoke flavor than the pellet cooker. The Memphis Pro will smoke from 180 to (I think it is) 300 F...then it does more of a "bake" at higher temps.
When I want an extra smokey flavor make sure it is set below 300..
I do love the thing though. It's really convenient.

Not sure if that's much help to you Joe. :)
Thanks for stopping by!!

Buddy said...

Hey just a note to say hi amd as always your pork is perfect. Looks like you got that Hasty Bake thing figured out. Sorry its been so long but i do check in everyday. Buddy

Buddy said...

Opps i ment Memphis Pro... Bud

cowgirl said...

Hey Buddy, it's good to see you! Hope they aren't working you too hard. :)
I bet your weather is nice. You'll probably be out on the lake soon. :)
Thanks for stopping by!