Cannabis Infused Spicy Espresso Pulled Pork Sliders with Apple Bacon ‘Slaw featuring True Terpenes Gelato Strain Profile by Heather Stanley.
Time: 14 hours (including marinating time)
Yields: 24 sliders
1 3 to 4-pound pork shoulder
1 recipe Spicy Espresso Rub and Gelato Drizzle (below)
1 recipe Gelato Apple Bacon ‘Slaw (below)
2 package Hawaiian rolls (24 rolls total)
a couple tablespoons melted butter to brush rolls.
Pickled jalapeno (optional)
Prepare Spicy Espresso Rub and Gelato Drizzle.
Rub entire (trimmed and cleaned up) pork shoulder thoroughly with about 1/3 of the Spicy Espresso rub, being sure to get into all the nooks and crannies. Set the remaining 2/3 puree to the side to for drizzle. Cover pork butt with plastic and refrigerate overnight (8+ hours).
After pork has marinated for 8+ hours, pull from fridge to let ‘come up to temperature’ or take some of the chill off prior to cooking. Roast pork shoulder in a pan several inches deep, it will render lots of fat (you can crock pot it too if you prefer).
Start with a hot oven, at 425 degrees F, pork uncovered, cooking for about 45 minutes before turning the oven down to 275 degrees F. for the remaining time, about 3 .5 to 4 hours or until pork is fall apart tender. Cover with foil if you are worried about drying out the pork. I brush the pork butt with about half a cup of the Spicy Espresso Drizzle when there is about 1 hour of cook time remaining. *I do not cover mine, I just keep a close eye on it so I can pull it from the oven just when it is tender enough but has not begun to dry out. The Gelato drizzle brushed on prior to it finishing helps ensure moisture content also.
Once, pork is pull apart tender- remove it from the oven and remove pork from roasting pan. Move onto cutting board, sheet pan or casserole dish to cool for about 10 minutes, before using forks to shred. If you prefer, on cutting board with clever or heavy chopping knife, chop pork into pieces.
Serve on butter brushed and toasted sweet Hawaiian rolls, topped with Gelato Apple Bacon ‘Slaw and Spicy Espresso Gelato Drizzle. Serve with some homemade (or store bought) pickled jalapenos and a little Spicy Espresso Gelato Drizzle spread onto the plate for dipping.
Spicy Espresso Rub and Gelato Drizzle
2 tablespoons whole espresso beans
3-5 whole garlic cloves
1 small shallot
1/2 red onion
2 large jalapenos peppers, whole
2 Anaheim peppers, whole
a little salt and pepper
a little olive oil for roasting
1 lime, juice and reserved
Roast above ingredients at 350 degrees F until peppers and onions are golden brown and tender.
Deglaze pan with half the amount of lime juice. Add peppers and onion mixture into blender with remaining lime juice and seasonings below:
1/8 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon cinnamon
1/2 teaspoon ground mustard
1/2 teaspoon ground turmeric
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper to taste
Use 2 or 3 tablespoons of olive oil to thin puree. Puree as smooth as possible.
*Rub entire pork shoulder thoroughly with about 1/3 of the Spicy Espresso rub. Set the remaining 2/3 rub to the side for to prepare drizzle. Cover pork butt with plastic and refrigerate overnight (8+ hours). Refer to above instructions for cooking directions.
For Gelato Drizzle:
Cannabis infused olive oil (cannabis infusion optional)
Blend with remaining 2/3 spicy espresso rub: 2 tablespoons cannabis infused olive oil, 1/4 cup olive oil (use a little more if you want it thinner), 1.5 teaspoons honey and 1 drop Gelato terpenes by True Terpenes. Refrigerate Spicy Espresso Gelato Drizzle until pork has about 1.5 hours of remaining cook time. At this time set it on the counter to take off the chill from fridge.
Gelato Apple Bacon ‘Slaw
*Prepare while pork cooks.
3 strips bacon, chopped thin
1/2 small apple julienne (matchsticks)
1 medium purple or orange carrot julienne (matchsticks)
1 small shallot julienne
about 3/4 to a full head of small/medium cabbage julienne/shredded
2 tablespoons apple cider vinegar
1/2 tablespoon sugar
1/2 tablespoon melted bacon fat (from frying bacon)
1 tablespoon spicy espresso drizzle
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1/8 teaspoon black pepper
1/2 cup mayo
2 drops Gelato terpenes by True Terpenes
In sauce pan, fry bacon until crispy. Remove from pan to drain. Sautee shallots until just beginning to develop color. Remove shallots and drain also, reserving any bacon fat in pan for recipe.
Deglaze pan with apple cider vinegar. Mix in garlic, onion, pepper, sugar, spicy espresso drizzle (recipe above) and reserved melted bacon fat. Remove from heat. Stir into mayo, add Gelato terpenes by True Terpenes. Toss with bacon, shallots, carrots, apples and enough cabbage that sauce will coat entire ‘slaw but not be over dressed. Refrigerate until ready to serve.