Tim Love’s Pulled Pork Sliders

Image via WineMag

Whether you’re hosting your own or tagging along with a friend this holiday weekend, backyard barbecues and meat-centric menus are likely top of mind. With that said, what better way to get pumped for the Fourth of July (and Music City Eats) than to revisit a classic crowd-pleaser with Chef Tim Love‘s modern take on the Pulled Pork Sandwich.

An oldie but a goodie, this video of Tim on CBS’s The Early Show gives you his secrets to the picture perfect southern meal – with a few creative twists. He details how to make his fall-off-the-bone pulled pork shoulder (complete with chili rub and Coca Cola bath), then follows it up with his signature green chili cheese grits. Sounds delicious, right?

Sure, he might suggest that this meal is a great cold-weather-comfort-food, we also happen to think that these sandwiches pair well with fireworks, family and a cold beverage in the backyard.



Pulled Pork

INGREDIENTS:

1 gal. water
1/2 c. salt
2 tablespoons crushed red pepper
1 10 lb. pork shoulder (Boston butt)
Game rub* (recipe below)
2 cans coke


METHOD:

Mix water, salt, and crushed red pepper to make brine for the pork. Brine pork in refrigerator for 6 hours. Preheat oven to 215 degrees. Remove pork from brine and pat dry. Season pork with rub heavily. Place pork in roasting pan and pour coke in bottom of pan. Cover with foil shiny side out and roast in oven for 11 hours. Remove and serve.

*Game Rub:
1/2 c. kosher salt
1/2 c. freshly ground pepper
1/2 c. pure chile powder, such as guajillo
4 tbsp. ground cumin
4 tbsp. fresh thyme leaves
4 tbsp. fresh rosemary
Mix all of the ingredients in a jar and store in the refrigerator for up to 6 months.


Chili Cheese Grits

INGREDIENTS:

1 c. grits
3 c. chicken stock
1/4 c. cream
1 anaheim chile, pureed
1 c. shredded smoked cheddar
2 large eggs
Salt and pepper to taste


METHOD:

Heat cream, and chicken stock in pot. Add hatch green chile, salt, and pepper. Add grits at end and cook until creamy and smooth. Then add cheese and then eggs and stir in until fully blended (approx. 5 minutes).


Looking for a nice wine to drink or serve at your barbecue? Check out this great list of recommendations from FOOD & WINE‘s Ray Isle. From brisket to pulled pork and sausage, he has you covered.

Do you have a favorite summer slider recipe or BBQ-perfect wine? Let us know in the comments below!


Happy Fourth of July!