Frank’s RedHot® Small Batch Firecracker Seasoning is an instant boost of sweet and savory flavor and heat for chili-glazed pulled pork. Pile warm, shredded pork onto slider rollls with pickled jalapeños and slaw for a creative twist to any app menu.
Ingredients
Firecracker Glaze
2 cups Franks RedHot ® Sweet Chili Sauce
2 tbsps Frank’s RedHot® Firecracker Seasoning
Cilantro Lime Mango Slaw
1/2 Mango, Julienne Cut
2 cups Green Cabbage, Shredded
1/3 cup Cilantro, Fresh, Finely Chopped
2 tbsps Lime Juice, Fresh
Pulled Pork
1 tbsp Kosher Salt
3 tbsps Frank’s RedHot® Firecracker Seasoning
1 1/2 tsps McCormick Culinary ® Black Pepper, Pure Ground
3 pounds Pork Shoulder, Trimmed, Cut into 3-inch Cubes
2 tbsps Vegetable Oil
1 cup Chicken Stock
Pulled Pork Sliders
1 1/4 pounds Pulled Pork
1 cup Cilantro Lime Mango Slaw
3/4 cup Firecracker Glaze, Reserved
8 Slider Buns
Pickled Jalapeños, For Garnish
Procedure
Prep
1. For the glaze mix ingredients in small bowl. Set aside.
2. For the slaw combine all ingredients and allow to marinate for at least 30 minutes. Hold cold for service.
3. Preheat oven to 300°F. For the pork mix seasonings and rub on all sides of pork pieces. Add oil to a large pan over medium heat and sear pork on all sides.
4. Place seared pork in deep half hotel pan and coat with 1 1/4 cup Firecracker Glaze. Add 1 cup of stock to pan. Cover pan with aluminum foil and place in oven for roughly 2 hours, or until the pork is tender. Shred and hold warm for service.
Service
1. Toast slider buns and add 2.5oz of pulled pork per slider.
2. Drizzle with reserved glaze and add 2 tablespoons of slaw per slider. Garnish with pickled jalapeños. Serve immediately.
Serves 4
