Reggae Pulled Pork Sliders

Looking for a new recipe for pulled pork? Well if you like spicy, try my Reggae Pulled Pork Sliders. Pork shoulder is cooked in the slow cooker (Crock pot) with Jamaican jerk seasoning and barbeque sauce, then shredded. A refreshing slaw is make with red cabbage, fresh mango, cilantro and lime juice. All served on top toasted buns, these make a great slider!



REGGAE PULLED PORK SLIDERS 

For the pork:

1 large onion, sliced

1 fresh boneless Boston butt, about 3 pounds

4 tbsp dry Jamaican jerk seasoning

¾ cup hickory barbecue sauce

¼ cup water

¼ tsp salt

¼ tsp black pepper

For the slaw:

½ head of red cabbage, chopped

2 ripe mangos, diced 

3/4 cup cilantro, chopped

juice of 1/2 lime

¼ tsp salt

1/8 tsp black pepper

20-24 hamburger buns

1. Place the onions into the slow cooker, then the pork. In a bowl, combine jerk seasoning, barbeque sauce, water, salt and pepper. Pour into slow cooker over the pork and onions. Cover and let cook on high for 5 hours or low for 8 hours. When pork is finished, shred using two forks.

2. In a large bowl, combine slaw ingredients and mix well.

3. Slice rolls in half and toast lightly. Fill with pulled pork, top with slaw. 

Makes 20-24 sliders. If you want spicier, add 1 more tbsp jerk seasoning. 

Tastes like sugarcake!

In Trinidad, there is a sweet treat called sugarcake that everyone loves. It's made up of shredded coconut, sugar, and ginger, and is dyed different colors with food coloring, like bright pink and blue. My Coconut Cardamom Cups are a play off of sugarcake, and have only five ingredients. I used sweetened condensed milk and cardamom mixed with the coconut. Topped with an almond slice and served warm in a crunchy phyllo shell.





COCONUT CARDAMOM CUPS

1/2 cup sweetened shredded coconut
3 tbsp sweetened condensed milk
1/4 tsp ground cardamom
15 Athens Mini Fillo Shells (1 box)
15 almond slices

Preheat oven to 350 degrees F. In a bowl, combine coconut, condensed milk and cardamom. Mix well. Fill thawed Athens Mini Fillo Shells with mixture. Top each cup with an almond slice. Bake for 5 minutes. Serve warm.