Wednesday, September 29, 2010

Tomatillo Conserves Braised Pulled Pork Sliders

An ultra-simple preparation utilizing the sweet and spicy tang of The Collective's Tomatillo Conserves, Pulled Pork Sliders cook slowly but require little hands-on time. Serve a couple with potato salad for dinner or line them up on a cocktail party platter. Our latest batch of Tomatillo Conserves has been carefully crafted from upstate New York's freshest bushels of the tarter, fruiter cousin to the green tomato.

You'll need:

9 oz. jar of Tomatillo Conserves
1 pork shoulder (bone in) weighing 4-5 pounds
Salt and Black Pepper
Canola Oil
Small dinner rolls or mini pitas
1 large onion, chopped finely

Brown pork shoulder on all sides after sprinkling GENEROUSLY with salt and a bit of freshly ground black pepper.

Transfer pork shoulder to a slow cooker (crock pot) and pour over pork 1 9 oz. jar of Tomatillo Conserves.

Set slow cooker on Low and cook overnight or for 7-8 hours. Literally, Just Walk Away!

When pork is cooked, remove from slow cooker and shred meat from bone with two forks. Discard fat and skin or reserve for another use.

As cooking liquid cools skim most of the fat from surface, saving the cooking liquid and conserves.

Return shredded meat to the slow cooker and keep on "Warm" setting while you stuff small dinner rolls, mini hamburger buns or tiny pitas with pork. Top with chopped onions.


Note: Pulled Duck Sliders can be made via the same method; substitute 7-8 large duck legs for the pork shoulder and carefully skim the larger amount of fat from cooking liquid. Other cuts of meat work as well: brisket, short ribs, boned leg of lamb or pork belly.

If you don't have a slow cooker, the pork shoulder can be roasted in a low oven for approximately 3-4 hours or until fork tender.