Bowl Game Grub: Cuban Sliders
Well football fans the post season is on us. The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers. The LSU/Alabama rematch is pretty important too. The NFL playoffs for their part are almost decided. Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.
| Cuban Sliders |
- 12 dinner rolls
- 1 pound (or more I won’t judge you) Cuban pulled pork
- 6 ounces sliced smoked ham, cut to fit the dinner rolls (should make 12 servings)
- 12 pickles
- 3 slices aged Swiss cheese, quartered
- Mustard to taste
- 2-3 TBL butter, melted
- Preheat a griddle or pan to medium heat.
- Slice the dinner rolls to turn them into buns.
- On the bottom of each bun put a dab of mustard, a spoonful or so of pulled pork, ham, pickle and Swiss cheese. Put a little dab of mustard on the top of the bun and place on top of the slider.
- Paint the bottom of the griddle with some melted butter and place the sliders in the griddle and paint the tops with more melted butter. Place a large, heavy skillet on top of the sandwiches and cook for two to three minutes.
- Flip each sandwich and place the second pan back on top of them. Cook for another two to three minutes.
- To serve turn the sliders back over and brush with a little more melted butter.
Bowl Game Grub: Cuban Pulled Pork
Well football fans the post season is on us. The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers. The LSU/Alabama rematch is pretty important too. The NFL playoffs for their part are almost decided. Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.
| Cuban Pulled Pork |
- 1 3-5 pound Boston butt roast
- 1 bottle Mojo Criolle marinade (or 2 parts range juice, 1 part lemon juice, 1 part lime juice, 1 part white wine and herbs & spices to taste)
- Jerk seasoning and Cinnamon to taste
- Place the roast into a large zip top bag and pour the marinade over the top.
- Refrigerate for at least 24 hours and up to 72 hours turning once or twice a day.
- Heat a grill or Dutch oven to medium high heat. Drain the roast (reserving marinade) and seer on all sides, about 30 minutes.
- While the roast is cooking, preheat a crock pot to high and add the marinade.
- Add the roast to the crock pot fat side up and cook for one hour on high. Turn down to low and let cook for 6-8 hours. When the meat is falling apart it’s done.
- Remove most of the liquid reserving about a cup.
- Pull the pork and toss with the remaining liquid. Season to taste with Jerk seasoning and/or cinnamon. Lower the crock pot to warm and let steep at least 30 minutes before serving.
