Spicy Pulled Porchetta & Rapine Slider

There’s a pork craze going on right now in many high-end restaurants, so we’re making a healthy version with most of the fat removed and a marinating sauce free of BBQ sauces found in typical pulled pork recipes. We call it a pulled porchetta slider. We’re adding a rapine and spicy pepperoncino dressing, and a Parmesan-crusted brioche bun for the full experience.
– Tony Cammalleri, corporate chef at Pusateri’s Fine Foods

Serves 12
Pulled Pork

Dry rub
1 ½ tbsp fennel seed – ground
½ tbsp rosemary – ground
1 tsp chili flakes – crushed
1 tsp coriander – ground
1 tsp oregano – rubbed
1 tsp garlic powder – ground

1 piece pork butt
Sea salt & cracked pepper (to taste)
2 cups white wine
4 cups water

1 Combine dry rub ingredients and marinate pork butt overnight
2 Season butt with salt and pepper then place in a roasting pan, along with wine and water
3 Bake covered at 325˚F for 2 ½ hours
4 Uncover and roast another 35 – 40 minutes
5 Allow pork to cool, then pull apart by hand into small strips
6 Strain remaining liquid and reduce in a pan until liquid resembles a gravy
7 Add this liquid to the pulled porchetta

Spicy Pepperoncino with Rapine Dressing

1 cup sweet pepper – chopped
3 pieces hot chili pepper – cleaned and chopped, seeds removed
¼ cup tomatoes – diced and strained
1 cup rapine – pre-blanched, cooled and chopped
1 tsp sugar
1 tbsp white vinegar
Salt and pepper to taste
1 tbsp olive oil
1 piece garlic – chopped
2 tbsp onion – chopped

1 With olive oil, sauté onion, then garlic
2 Add red peppers and chili and sauté 1 – 2 minutes
3 Add tomato, sugar and vinegar, and cook on low for 10 – 15 minutes
4 Add rapine and cook for 1 – 2 minutes, and season with salt and pepper.

Parmesan Pan Brioche Buns

12 pieces mini buns
2 tbsp butter – melted
2 tbsp Parmigiano Reggiano

1 Brush tops of buns with butter and sprinkle with Parmigiano Reggiano
2 Bake at 375˚F for five minutes or until cheese is golden and melted
3 Let cool and serve with pulled porchetta and rapine dressing.

Spicy Pulled Porchetta & Rapine Slider

There’s a pork craze going on right now in many high-end restaurants, so we’re making a healthy version with most of the fat removed and a marinating sauce free of BBQ sauces found in typical pulled pork recipes. We call it a pulled porchetta slider. We’re adding a rapine and spicy pepperoncino dressing, and a Parmesan-crusted brioche bun for the full experience.
– Tony Cammalleri, corporate chef at Pusateri’s Fine Foods

Serves 12
Pulled Pork

Dry rub
1 ½ tbsp fennel seed – ground
½ tbsp rosemary – ground
1 tsp chili flakes – crushed
1 tsp coriander – ground
1 tsp oregano – rubbed
1 tsp garlic powder – ground

1 piece pork butt
Sea salt & cracked pepper (to taste)
2 cups white wine
4 cups water

1 Combine dry rub ingredients and marinate pork butt overnight
2 Season butt with salt and pepper then place in a roasting pan, along with wine and water
3 Bake covered at 325˚F for 2 ½ hours
4 Uncover and roast another 35 – 40 minutes
5 Allow pork to cool, then pull apart by hand into small strips
6 Strain remaining liquid and reduce in a pan until liquid resembles a gravy
7 Add this liquid to the pulled porchetta

Spicy Pepperoncino with Rapine Dressing

1 cup sweet pepper – chopped
3 pieces hot chili pepper – cleaned and chopped, seeds removed
¼ cup tomatoes – diced and strained
1 cup rapine – pre-blanched, cooled and chopped
1 tsp sugar
1 tbsp white vinegar
Salt and pepper to taste
1 tbsp olive oil
1 piece garlic – chopped
2 tbsp onion – chopped

1 With olive oil, sauté onion, then garlic
2 Add red peppers and chili and sauté 1 – 2 minutes
3 Add tomato, sugar and vinegar, and cook on low for 10 – 15 minutes
4 Add rapine and cook for 1 – 2 minutes, and season with salt and pepper.

Parmesan Pan Brioche Buns

12 pieces mini buns
2 tbsp butter – melted
2 tbsp Parmigiano Reggiano

1 Brush tops of buns with butter and sprinkle with Parmigiano Reggiano
2 Bake at 375˚F for five minutes or until cheese is golden and melted
3 Let cool and serve with pulled porchetta and rapine dressing.

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