Pulled Pork Sliders with Spam and Tropical Slaw
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Yield:6 to 8 servings
For the pork:
1/4 cup packed light brown sugar
2 to 3 tablespoons ground coffee (preferably Kona coffee)
2 tablespoons ancho chile powder*
1 tablespoon molasses
Kosher salt and freshly ground pepper
1 3 -pound boneless pork shoulder (Boston butt), cut into 4 pieces
For the slaw:
2 cups shredded coleslaw mix
1/2 pineapple, diced (about 2 cups)
1 mango, diced (about 1 cup)
1 bunch scallions (white and light green parts only), chopped
2 tablespoons rice vinegar
1 Fresno chile pepper, seeded and thinly sliced
For the sliders:
1 12 -ounce can Spam, cut in half and sliced inch thick
12 Hawaiian sweet dinner rolls or potato dinner rolls, split
*To make ancho chile powder: grind a dried chile in a coffee or spice grinder till a fine powder.
Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours.
Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours.
Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm.
Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.
Photography by Ryan Liebe
Recipe courtesy of Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-sliders-with-spam-and-tropical-slaw.html?oc=linkback