Make this year’s Preakness menu memorable by including this dish from Maryland Jockey Club Executive Chef Dwayne Rouse!
Preakness BBQ Pork Sliders
with Caramelized Onions and Jicama and Carrot Slaw
5 lbs. pork butt
2 T. cumin
2 T. dry BBQ spice
2 T. Red Mesquite BBQ Seasoning
1 T. crushed red pepper flakes
2 T. Berbere spice
1 T. Tabasco Sauce
2 c. white vinegar
1/2 gal. Asian BBQ sauce (from Asian BBQ Spare Rib recipe, top)
4 gal. water
12 slider buns, toasted
1 c. white onions, caramelized
3 c. jicama, peeled and julienned
3 c. carrots, peeled and shredded
1 c. mayonnaise
1/2 c. sweet pickle relish
1 tsp. dry mustard
1 tsp. sugar
1/4 c. red wine vinegar
In a large stockpot, place the water, pork butt, cumin, BBQ spice, Red Mesquite, red pepper, Berbere spice, Tabasco, and white vinegar. Bring to a boil, and then simmer for two hours until fork-tender. Once done, remove pork from the liquid and shred while still hot. Next, mix pork with the BBQ sauce and add salt and pepper, if necessary. Set aside and keep warm.
For the slaw: In a bowl, mix the jicama, carrots, mayo, relish, mustard, sugar, and vinegar. Check the seasoning and add salt and pepper, if need be.
To serve: Place the bottom of the bun on each plate and top with a healthy portion of pork and caramelized onions; top with bun. Serve with 2 T. of slaw alongside. Enjoy!