Slider burgers with pork stew in beer

The recipe for small pork stew burgers and salad mixture.

Pork is rubbed with aromatic spices, and languishes with beer in the oven under the foil is then split into long fibers. Buns are cut and fried the lower parts. Then to the lower buns laid out pork, sprinkled with tomato sauce, a mixture of slaw, carrots and onions is laid out, and covered with top buns.

The photodishes: Charles Masters Time: 5 hours. 25 minutes Difficulty: Easy Quantity: 16 mini burgers. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For pork:

• 1350 gr. whole pork neck or scapula
• 1.5 tbsp. l smoked paprika
• 1 tbsp. l garlic powder
• 1 tsp red cayenne pepper
• 1.5 tsp brown sugar
• 1.5 tsp ground celery seeds with salt
• 1.5 tsp mustard powder
• Coarse salt
• 750 ml. beer
• 16 small hamburger buns, sliced and toasted
• Cabbage salad (shredded cabbage, carrots and onions)

For the sauce:

• 1.5 tbsp. cider vinegar
• 1 clove garlic, crushed
• 1 small green chili pepper, cut lengthwise into two (seeds are best removed for less sharpness)
• 2 tbsp. l brown sugar
• 2 tbsp. l tomato paste
• 1 tbsp. l Dijon mustard
• Coarse salt

Recipes with similar ingredients: pork, light beer, rolls for hamburger, paprika, garlic powder, cayenne pepper ground, brown sugar, celery salt, mustard powder, white cabbage, carrots, onions, garlic, chili peppers, tomato paste, Dijon mustard

Recipe preparation:

1. Preheat the oven to 110 degrees. Put the pork on chopping board and make cuts in the form of a grid. Every incision should be approximately 2 cm deep and a mesh size of 2.5 cm.
2. Prepare the meat rubbing mixture: in a small bowl mix paprika, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1.5 tsp. salt. Rub the meat with the resulting mixture.
3. Put the pork in a baking dish and pour in the beer. Cover foil and bake for 3 hours. Check periodically with meat everything is fine, turning it over every hour.
4. Remove the foil and bake for another 1.5 hours, until the temperature inside the meat will not reach 87 degrees. Take the meat out of the oven, cover loosely with foil and leave for 30 minutes.
5. During this cooking marathon, prepare the sauce: in small saucepan mix vinegar, garlic, chili, brown sugar, tomato paste, Dijon mustard and 1.5 tsp. salt, bring mix to a boil and taste. If everything is ok sauce ready. Take out the chili peppers. After the sauce has cooled, it is recommended to pour it into a special bottle – it will be easier use it.
6. Using 2 forks, divide the pork into long fibers. Take away excess fat and all unappetizing slices. Mix pork with juice, remaining in the form after baking, and salt to taste.
7. Put pork on buns, sprinkle with sauce, put on top cabbage salad. You can also make a pork sandwich, braised in a slow cooker.