Weekend Dining: Pork Sliders for a Super Sunday | NBC Southern California

Weekend Dining: Pork Sliders for a Super Sunday

A perfect recipe for some Super Bowl snack

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    NEWSLETTERS

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    NEW YORK - FEBRUARY 01: A culinary student rushes through the kitchen with greens during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock. "Cooking is the new post-grad type of career," Aronowitz says. (Photo by Chris Hondros/Getty Images)

    Pork Sliders

    INGREDIENTS:

    • 3lbs Pork shoulder or butt
    • 4oz Achiote paste
    • 1 yellow onion peeled and chopped
    • 2 cloves crushed garlic
    • 1 tsp cumin
     
    • 1 tsp paprika
    • 1 cup freshly squeezed lime juice
    • 1 cup freshly squeezed lemon juice
    • 2 tbls oregano
    • Salt and Pepper

    DIRECTIONS:

    1. Slice pork into 4 equal pieces and mixed with above ingredients overnight.

    2. Place in braiser or (crock pot) along with cups water and cook slowly 350 degree oven 3 hours or until tender.

    RED ONION MARMALADE

    INGREDIENTS:

    • 2lbs red onion
    • 1/4 lbs butter
    • 2 cups veal stock, chicken or water
    • 1 cup water
     
    • Salt
    • 1/4 cup balsamic vinegar
    • Dried thyme
    • Tbls cups honey

     

    DIRECTIONS:

    1. Peel and slice onion add to braiser with butter and sweat until soft.

    2. Add veal stock, water, balsamic vinegar, honey, thyme and salt.

    3. Reduce until thick in at 325 degrees.