Sliders are still very on-trend and popular for all types of gatherings, including Memorial Day. The smaller size doesn’t fill you up, unless you have two or three as I’ve been known to do, and allows you to enjoy other offerings as well.
Our friends at Ghost Scream – makers of hot sauce, garlic paste and chili garlic jam – are taking the popular pulled pork slider to a new level of flavor and heat. This recipe features the Chili Garlic Jam, which is made with California-grown produce and hand-crafted, as are all of the company’s products.
Gluten free and lower in sodium, the products are made in small batches. It’s not easy using some of the hottest peppers and balancing that bold flavor for all to enjoy. But Ghost Scream does it well. They’re the winners of the New York City Hot Sauce Expo for “Best in Show Grand World Champion,” selected from more than 1,000 entries.
With this recipe, you can make your pork sliders a scream this holiday.
Ingredients
Protein
- 1 (4-7 lb.) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom).
Dry Rub
- 1/2 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- 1 Tbsp. granulated garlic
- 1 Tbsp. sea salt
- 1 Tbsp. Old Bay seasoning
- 1 Tbsp. cracked black peppercorns
- 1/2 cup brown sugar
Glaze
- 4 Tbsp. Ghost Scream Chili Garlic Jam
Brine Solution
- 1/2 cup salt
- 2 quarts cold water
- 1/2 cup brown sugar
- 3 Tbsp. dry rub mix
- 2 bay leaves
Preparation
Dry Rub
- 1 Mix all ingredients together well and store in air-tight container.
Brine Solution
- 1 Add salt to cold water and stir very well until all the salt is completely dissolved.
- 2 Add brown sugar, dry rub, bay leaves and stir well to combine.
Pork Shoulder Preparation
- 1 Rinse the pork shoulder and place in a large container, add brine solution until shoulder is completely covered.
- 2 Cover the container and place in the refrigerator for at least 8 hours.
- 3 Remove pork shoulder from brine solution. Pat dry with paper towels. Place in baking pan that is bigger than the shoulder by at least an inch in length and width, and at least 3 inches deep.
- 4 Sprinkle dry rub onto the surface of the shoulder and massage in such a way that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking.
- 5 Place baking pan uncovered in a 225 degree F oven on the middle rack.
- 6 Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
- 7 When the temperature in the center has reached 180 degrees brush the pork with Ghost Scream Chili Garlic Jam to glaze the shoulder.
- 8 Once the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven.
- 9 If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period.
- 10 When the temperature drops to 170 degrees or slightly lower, remove from oven.
- 11 Place on a large, clean work surface such as a cutting board, remove large sheet of crusted fat on top. Pull apart with two forks (it will pull apart very easily).
- 12 Serve on the bun or bread of your choice.
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