Beer-Braised Pulled-Pork Sliders With Fresh Salsa

pulled-pork-sliders
Photo by Roland Bello
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  • Serves 12
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 16 g (6g saturated fat)
    • Cholesterol 150 mg
    • Sodium 1300 mg
    • Protein 45 g
    • Carbohydrate 8 g
    • Sugar 4 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 43 mg

Trim the excess fat off the pork, leaving a thin layer on top. Poke all over with a knife; place in a large bowl. Puree 10 of the garlic cloves with the beer in a blender. Pour over the pork, cover with plastic wrap, and refrigerate overnight.

Heat oven to 325° F. Place the pork fat-side up in a roasting pan. Add the beer marinade. Sprinkle 2 tablespoons salt and 2 teaspoons pepper all over the meat. Cover with foil and bake until forktender, about 4 hours.

Meanwhile, grate the chili and the remaining garlic clove on the small holes of a box grater set over a bowl, then grate the tomatoes and onion on the large holes. Stir in the lime juice, honey, and 1 teaspoon salt. Refrigerate for at least 1 hour.

Ingredients

  1. Check 1 6-pound boneless pork shoulder
  2. Check 11 cloves garlic
  3. Check 2 12-ounce bottles Mexican beer (such as Corona)
  4. Check Kosher salt and black pepper
  5. Check 1 fresh hot red chili, halved and seeded
  6. Check 2 tomatoes, halved crosswise and seeded
  7. Check 1 small yellow onion, halved and rinsed
  8. Check 1/4 cup fresh lime juice
  9. Check 2 tablespoons honey
  10. Check Slider buns, for serving

Directions

  1. Trim the excess fat off the pork, leaving a thin layer on top. Poke all over with a knife; place in a large bowl. Puree 10 of the garlic cloves with the beer in a blender. Pour over the pork, cover with plastic wrap, and refrigerate overnight.
  2. Heat oven to 325° F. Place the pork fat-side up in a roasting pan. Add the beer marinade. Sprinkle 2 tablespoons salt and 2 teaspoons pepper all over the meat. Cover with foil and bake until forktender, about 4 hours.
  3. Meanwhile, grate the chili and the remaining garlic clove on the small holes of a box grater set over a bowl, then grate the tomatoes and onion on the large holes. Stir in the lime juice, honey, and 1 teaspoon salt. Refrigerate for at least 1 hour.
  4. Uncover the pork. Spoon off the excess fat. Heat broiler. Broil the pork until the top is crisp, about 6 minutes. Cool for 20 minutes.
  5. Shred the pork and toss with its juices. Serve with the buns and salsa.

* Total Time includes marinating