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 Sweet Chili Sauce
- 2 tablespoons 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 tablespoons lime juice, fresh
- Pulled Pork
- 1 tablespoon kosher salt
- 3 tablespoons Frank's RedHot Firecracker Seasoning
- 1 1/2 teaspoons Black Pepper, pure, ground
- 3 pounds pork shoulder, cut into 3-inch cubes, trimmed
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- Pulled Pork Sliders
- 1 1/4 pounds pulled pork
- 1 cup cilantro lime mango salsa
- 3/4 cup firecracker glaze reserved
- 8 slider buns
- pickled jalapeños, for garnish
Nutrition Information
(per serving)
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.
Key products
Instructions
Prep
- For the glaze mix ingredients in small bowl. Set aside.
- For the slaw combine all ingredients and allow to marinate for at least 30 minutes. Hold cold for service.
- 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.
- 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
- Toast slider buns and add 2.5oz of pulled pork per slider.
- Drizzle with reserved glaze and add 2 tablespoons of slaw per slider. Garnish with pickled jalapeños. Serve immediately.
