An exquisite example of fine BBQ food
Doesn’t that say it all? I suppose it will for some people, but there are people out there that have never tried it. I was one of those people until just over a year ago when I decided to make something different. Sliders were a popular menu item in many “on-trend” cafes, they looked fantastic but there was only one problem. Served in a brioche bun, or bun of any kind, without the option for a gluten free bun. I was once offered to have it served in some gluten free bread, not to be snobby but I will only resort to the frozen, de-frosted, frozen and then toasted commercially made gluten free bread when I absolutely have to. I’m not slamming it, it’s just that it’s only tolerable as toast loaded with plenty of anything else to add flavour. So I had to give it a miss when heading out for a bite to eat. That just instilled the drive to succeed making this recipe, making it delicious, and making it in a bun, slider size.
Instead of using brown sugar as a way to caramelise, I opted to go for a spicy rub that would pair well with a homemade BBQ sauce.
Low and slow was also the killer, if you’ve just worked a full week and have few hours on a Saturday afternoon, you won’t have 6-8 hours. I chose to do this in the BBQ because it not only meant less cooking time but also much less cleaning up (don’t be shy to use foil or disposable roasting trays, you’ll thank yourself later).
We served ours with shaved fennel and apple and a little home pickled cucumber (1 cucumber, shaved; 1 c. vinegar; 1 tsp. mustard seeds; pinch salt & pepper; combine all ingredients and refrigerate for atleast an hour).
Find our take on a brioche style bun here, and enjoy xx
1 large pork shoulder (approx. 1.7kg) |
SPICE RUB: |
1 tbsp. mustard powder |
1 tbsp. cumin seed |
1 tbsp. smoked paprika |
2 tsp. fennel seed |
2 tsp. cinnamon |
2 tsp. powdered garlic |
2 tsp. powdered onion |
2 tsp. rock salt |
2 tsp. cracked pepper |
1 tsp. chilli flakes |
2 tsp. cajun spice mix |
1 tsp. allspice |
2 tsp. coriander seed |
BASTING: |
2 tbsp. balsamic vinegar |
1 tbsp. extra virgin olive oil |
1 tsp. extra salt, pepper and chilli flake |
2 tbsp. pure maple syrup |
1 c. apple cider vinegar |
BBQ SAUCE: |
1 large red onion |
2 garlic cloves |
1 tbsp. extra virgin olive oil |
1 apple |
1/2 c apple cider vinegar |
1 tsp. mustard powder |
1 tbsp. salt reduced tomato paste |
2 tomatoes |
1 chipotle chilli |
1 tsp. coriander seed |
1 tsp. salt & pepper |
3 tbsp. pure maple syrup |
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