This is the last of my recipes for Spice Up the Holidays! I had so much fun working on this project. I sort of wish that I could have Captain Morgan themed parties more often. This time of year means lots of gatherings and parties and I hope that you have gotten a few tips from me to make entertaining something that you look forward to, and not stress out about.
Here are the rest of the posts in this series:
When I am planning my menus for parties the first thing that I consider is if I can make it ahead of time, or at the very least some of the parts ahead of time. This pork slider recipe is perfect for a casual party. The pork does take a long time to cook, but with zero effort on your part. The fridge and your slow cooker take the brunt of the work. I made a quick salsa right before I put the sliders together and it took no time at all. I started my party with a clean kitchen and no pots and pans! Always a plus.
I bought some dips and cheeses from the store and embellished some white bean hummus with toasted pine nuts and a drizzle of olive oil. I also served Black & Gingers with a little bit of lime juice in the bottom of the glass.
1/4 cup brown sugar
1 Tablespoon ground coriander
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon salt
1 teaspoon ground pepper
2 teaspoons cinnamon
1 teaspoon cumin
1 (5-pound) boneless Boston Butt
1 1/2 cups rice vinegar
1 cup brown sugar
1 Tablespoon red pepper flakes
1 teaspoon salt 4 cloves garlic, smashed
1/2 cup Captain Morgan Spiced Rum
1 pineapple, diced
1/2 red onion, diced
1/2 red pepper, diced
1 jalapeno, diced
juice of one lime
1 Tablespoon freshly grated ginger
2 Tablespoons cilantro, chopped
red cabbage, shredded
To make the sandwiches, layer red cabbage, pork, and pineapple salsa on a slider bun. Serve with chips. So there you have it, holiday entertaining with no muss and no fuss. Happy Holidays! This recipe was adapted from Jeff Mauro.
- 1/4 cup brown sugar
- 1 Tablespoon ground coriander
- 1 Tablespoon paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon salt
- 1 teaspoon ground pepper
- 2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 (5-pound) boneless Boston Butt
- 1 1/2 cups rice vinegar
- 1 cup brown sugar
- 1 Tablespoon red pepper flakes
- 1 teaspoon salt 4 cloves garlic, smashed
- 1/2 cup Captain Morgan Spiced Rum
- 1 pineapple, diced
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1 jalapeno, diced
- juice of one lime
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons cilantro, chopped
- red cabbage, shredded
- Mix together the brown sugar and spices in a small container. If you have extra, you can use it for something else.
- Generously rub the pork with the seasoning.
- Like really get into it, cover it with the spices and make sure that you really rub it in. Cover with plastic wrap and let it sit for 2 hours or overnight.
- The next day, add the pork to a slow cooker. Cook on HIGH for 6 to 7 hours or on LOW for 8 to 10. When it starts to fall apart, it is done.
- Make the sauce by adding the vinegar, brown sugar, red pepper, salt, and garlic cloves to a saucepan. Bring to a boil and let simmer for 10 minutes. Take off the heat.
- Add the rum and set aside.
- Shred the pork with two forks. Right before you serve the pork, toss with the sauce (remove the garlic cloves, no one wants to bite into a whole clove of garlic).
- While the pork is cooking, make the pineapple salsa.
- Mix all of the ingredients together and set aside. Check for seasoning, adding more salt as needed.
- To make the sandwiches, layer red cabbage, pork, and pineapple salsa on a slider bun. Serve with chips.