Spiced Pork Panini Slider

Courtsey of Chef Brian Wilson, Spiga Restaurant

Spiced Pork Panini Slider with Provolone and Broccoli Rabe
 

[Serves 4: Makes 12 sliders]

Ingredients:
For the rub:
2 tsp.    garlic powder
2 tsp.    onion powder
2 tsp.    dry mustard
2 tsp.    dried oregano
2 tsp.     red pepper flakes pepper
2 tsp.     salt
2 tsp.     ground pepper
2 tsp.     paprika
3 tbs.     brown sugar
Mix well and store in an airtight container

For the pork:
1-2 lb.     bone in pork butt
3 tbs.       salt
3 tbs.       brown sugar
2 qts.       cold water
1               bay leaf
t tbs.        dry rub mix

For the pesto:
1 small bunch    broccoli rabe [cleaned and trimmed]
2 cloves               garlic [minced]
½ cup                   extra-virgin olive oil
2 tbs.                    Parmigiano-Reggiano cheese [grated]
 2 tbs.                   Pine nuts
Salt/pepper, to taste

For the sliders:
12 mini hamburger or brioche buns
12 slices sharp provolone cheese
Olive oil as needed

Method:
•    Add salt to cold water and stir very well until all the salt is completely dissolved
•    Add the brown sugar, dry rub, and bay leaf
•    Stir to combine
•    Reserve
•    Rinse the pork shoulder and place in a large container or zip lock bag
•    Pour in the brine solution until the pork is completely covered
•    Place in the refrigerator overnight or at least 8 hours
•    Remove pork from brine, pat dry with paper towels and place fat side up in a baking pan bigger than the shoulder by at least a inch in length/width and 3 inches deep
•    Coat the entire piece of meat judiciously with the rub
•    Place uncovered baking pan in a 225-degree oven on the middle rack and insert a thermometer into the thickest part of the shoulder, not touching the bone
•    Meanwhile, steam broccoli rabe and drain in a colander
•    Place into an ice bath to stop the cooking process
•    Squeeze out the excess water, roughly chop and place the broccoli rabe, garlic, 1 tbsp. of Parmigianino, oil, and pine nuts in a food processor
•    Blend until smooth but fairly thick viscosity
•    Check the thermometer on the pork shoulder
•    When the center of the shoulder reaches 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven.
•    Remove from oven at170 degrees
•    Let meat cool and pull/shred with a large fork
•    Reserve pulled pork
•    Slice the buns in half if needed
•    Brush both inside halves with olive oil
•    Spread pesto on both sides and mound of pork atop the pesto followed by the provolone
•    Place on a Panini press
•    Cook until golden brown and serve
 

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