Pulled Pork Sliders with Marionberry Mojito Sauce
The perfect twist to a classic sandwich!
- PULLED PORK
- 1 boneless pork butt (about 5 pounds)
- 4-6 Oranges juiced or enough to equal 2 cups
- 1 head of garlic, peeled, with cloves crushed
- 1 bunch mint
- Salt and Pepper to season roast
- MARIONBERRY MOJITO SAUCE
- 4 T sugar
- ¼ C limejuice
- 2 C Marionberries – fresh or frozen (may substitute equal amount blackberries)
- 1/3 C white rum
- ½ C soda water
- 1 T fresh mint cut in a chiffonade by rolling mint leaves into a log and cutting into long thin strips with a sharp knife.
- 1 t fresh basil cut in a chiffonade
- Preheat oven to 500 or 550 degrees, the max your oven can go.
- On a cutting board, cut the pork butt into similar sized pieces, it doesn’t have to be perfect, just so it can lay evenly in a 5 1/2 quart Dutch oven or similar pan.
- If you don’t have a Dutch oven use a roasting pan and cover with aluminum foil.
- Cut the oranges in half, and squeeze the juice over the pork.
- Add the orange rinds to the pan.
- Add garlic and season liberally with salt and pepper.
- Mix everything together and lay back in a single layer in Dutch oven or baking pan.
- Tuck the mint sprigs between the pieces of pork.
- Place baking pan in the oven, uncovered and cook for 10 minutes.
- Then turn down the oven to 300 degrees, cover with Dutch oven lid or heavy-duty aluminum foil if using roasting pan, and continue to cook until fork tender, about 2-3 hours.
- Remove the pork roast from the oven and transfer to a large platter.
- Allow the meat to rest for about 10 minutes.
- Remove garlic and orange rinds. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.
- Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- FOR THE SAUCE
- In sauce pan over medium heat lime juice and sugar and stir continuously until melted.
- Add Marionberries.
- Stir mixture until it boils.
- Remove from heat and stir again top be sure sugar has melted.
- Carefully add rum and soda water to berry mixture, mixture will boil over if liquids are added too fast.
- Return saucepan to heat and simmer until mixture is reduced by 2/3.
- Add mint and basil. Remove from heat. Set aside.
- Begin by putting pork butt in to roast following directions above. While pork cooks prepare Marionberry Mojito Sauce. Serve on slider sized, good quality buns (18-20 buns). Add 1 tablespoon of Marionberry Mojito sauce to each bun before serving. Pass additional sauce. Marionberry Mojito sauce is also good on grilled salmon, chicken or shrimp.
Adapted from Oregon Raspberry & Blackberry Commission
Stahlbush Island Farms http://www.stahlbush.com/