Technically, today’s recipe is Plum Pulled Pork Sliders with Jicama Slaw.
Whew! That title is quite the mouthful, isn’t it?
Actually “quite the mouthful” is completely apropo for today’s recipe which is perfectly descrbed in the title.
Say it with me: “Plum Pulled Pork Sliders With Jicama Slaw.” *deep breath*
As usual when I tackle these monthly challenges, they begin with a big box of whatever Melissa’s Produce sends my way, thankyouverymuch.
This month I got such a great variety of produce. You could too if you live in So Cal. Here’s the link: Organic Boxes from Melissa’s Produce.
There were potatoes, and plums, red and green bell peppers, jicama – jicama? Not a thing we usually use in Cuban cooking, but that’s not important right now – and lots of red and green grapes. Such a nice variety. But even more fun, what should I make with them?
Amy and I sat and stared at the bounty for a while and then the brainstorming began…
“Jicama fries?” Too obvious and there were a lot of other things in that box.
“A plum tart?” We just did a dessert last month. A pretty good one that rose to the challenge, too. See Peach and Apricot Grunt Recipe.
A quick check in the freezer showed that I had a nice pork tenderloin in there. The thought being that pork and plum pairs well together.
I’m not going to take you through the process of our brainstorming, but the result was: How about pork sliders? We can make them with a plum sauce. The jicama can probably do its thing well in a slaw with some cabbage and maybe the peppers?
This is what we came up with. And when I say, “we,” I mean Amy. She’s the one who masterminded this whole thing.
Ladies and Gentlemen, Today’s recipe will be a two parter – I give you: Sliders and Slaw. (Sounds like an indie group, doesn’t it?)
FYI: I use my Mandolin Slicer to get those super thin strips for the Jicama Slaw, but that’s not important right now.
Sliders and Slaw
- 2 carrots, peeled and julienned
- 1 small jicama (about 1 1/4 lbs.), peeled and julienned
- 1 large red bell pepper, cored and very thinly sliced
- 1/4 head red cabbage, cored and very thinly sliced
- 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
- 6 tablespoons olive oil
- 6 tablespoons unseasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon minced cilantro leaves, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
2.Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, and chili powder, in a small resealable plastic bag or container.
3.Shake rest of ingredients to combine well, and let sit 15 minutes, stirring 2 or 3 times. Pour over slaw in bag and shake it up. Serve garnished with cilantro.
PLUM PULLED PORK SLIDERS
- 1 – 2 lb. pork tenderloin
- 1 pkg. Hawaiian Sweet Rolls – 24 ct.
- 1 Tbsp. vegetable or olive oil
- salt & pepper to taste
- 1/2 cup red wine vinegar
- 5 firm plums – pitted and cut into 1 inch pieces
- 1/2 red onion – sliced
- 2 shallots – finely sliced
- 1/2 cup chicken stock
- 1 Tbsp. Balsamic vinegar
- 2 Tbsp. brown sugar
- 3 – 5 fresh thyme sprigs (to taste)
Plum Sauce Pork
1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
2. Add plums, onion, and shallots. and cook, stirring until beginning to soften, 5 minutes.
3. Next add balsamic vinegar and brown sugar and continue cooking, 2 minutes more.
4. Remove from heat and season with salt and pepper.
5. Sear pork.
6. Cover with sauce.
7. Add red wine vinegar, chicken stock, and fresh thyme.
8. In InstaPot or Pressure Cooker, cook at 9 lbs. of pressure for 20 minutes. You can also use a slow cooker on high for 4-6 hours. When they’re done, pull the pork apart so they’re in strips. Should be easy when they’re cooked through.
9. Cut the Hawaiian rolls in half so there’s a top and a bottom.
10. Butter each side and toast on a hot skillet. Toasting keeps them from geting too soggy.
11. Assemble the sliders putting the pork down first and topping with slaw.
12. Buen Provecho!
We served these magnificent sliders alongside some roast beef sliders at our weekly Movie Night and there was not one left at the end of the night.
What happened to all the grapes, you ask? They also came out to grace my charcuterie tray on Movie Night.
So much winning! Thanks, Melissa’s Produce for the great box of organic goodies.
Here’s are some more Melissa’s Produce Recipes from this month’s box: