Champions Tour recipe: Pulled Pork Sliders

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Patsy Bentivegna, a member of the Champions Tour staff and a veteran in the professional kitchen as a successful chef, has created a recipe associated with the Birmingham, Ala. - area, site of this week's Regions Charity Classic. Chef Patsy (user name for twitter) has participated in several PGA TOUR PR media events, providing her original recipes and performing cooking demonstrations with the players and their wives.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite player. Tune in to the Regions Charity Classic, Friday 6:30-8:30 p.m. ET, Saturday 6:30- 9:00 p.m. ET and Sunday 7:00-9:30 p.m. ET on the GOLF CHANNEL.

Celebrate this year's Champions Tour event, the Regions Charity Classic, with a barbeque lover's favorite "Pulled Pork Sliders". Slow roasted pork shoulder, homemade barbeque sauce and fresh coleslaw will keep your friends and family coming back for more, creating a new party tradition to enjoy the festivities of tournament week and the Champions Tour competition.

MORE: Talkin' food with Bean | 2009 recipe archive | Champions Tour pros' favorite recipes

In the spirit of "Sweet Home Alabama"...Pulled Pork Sliders
Slow roasted pork shoulder, homemade barbeque sauce and fresh made coleslaw

Ingredients:
Servings: 12

7-8 lbs. boneless pork shoulder
2 doz. mini rolls
1 qt. coleslaw (see recipe below)

Rub:

1 Tbsp. paprika
3 Tbsp garlic, minced
3 Tbsp salt, kosher
1/2 C. brown sugar
2 Tbsp. dry mustard

Barbeque Sauce:

2 C. cider vinegar
1 1/2 C. yellow brown mustard
2 C. ketchup
1/2 C. brown sugar
1 Tbsp. garlic, minced
1 tsp. salt, kosher
1 tsp. cayenne pepper
3 stalks celery, heart

Sauce Instructions:

1. In a 2 qt. sauce pan combine all of the barbeque sauce ingredients except the celery until completely blended. Then float whole celery stocks with their leaves in the liquid mixture. Bring to a boil, turn heat down to a simmer for about an hour. Remove from heat until ready to serve. Sauce can be made in advance and refrigerated for up to 7 days. Sauce can be frozen, for best flavor use within 6 months.

Rub/Roasting Instructions:

1. In a medium size bowl, combine the paprika, minced garlic, salt, brown sugar and dry mustard until the ingredients become a paste-like mixture. Coat pork shoulder with rub and refrigerate in a roasting pan to accommodate the size of the roast, cover with foil or pan lid for at least I hour. (Maybe be refrigerated longer for a more intense flavor.)

2. In a pre-heated 300 degree oven, place the pork shoulder into the oven on the bottom rack. Roast for approx. 6 hrs. or until meat falls apart. Remove roasted pork from the pan and place on a heat proof dish or cookie sheet that has an edge to catch the juices. Let stand for 10/15 minutes.

3. Remove fat from the dripping of the roast and discard. Add 1 1/ 2 cups of water to the roasting pan and deglaze. Use a whisk to combine all of the dripping, scrapping the bottom of the pan. Bring liquid mixture to a boil, then reduce heat to a simmer, continue to cooking until mixture is reduced by half, then whisk into the barbeque until completely blended.

4. With two forks or by using your hands covered with plastic gloves pull apart and shred the partially cooled pork roast and discard the fat that is marbled within the roast. Ladle approx. 2 cups of sauce of the shredded pork, cover with foil and set aside until you are ready to assemble the Sliders (sandwiches). If you won't be assembling your sliders at this time, cool the pork and refrigerate until ready to use, then re-heat before using. Can be refrigerated for 2-3 days or frozen for 1 month.

Slider assembly:

1. Heat rolls, add additional sauce (heated) to the shredded pork mixture (approx. 1-2 cups), For each sandwich, add a layer of pork to the bottom of the roll, top with coleslaw, add roll lid, hold together with large tooth picks and serve.

Coleslaw:

1 med. head green cabbage, finely shredded
1 med. head purple cabbage, finely shredded
2 carrots, finely shredded
1 C. best-quality mayonnaise
1/2 C. sour cream
1 sm. green apple, shredded (approx. 1/2 C.)
2 Tbsp. cider vinegar
1 Tbsp. whole grain mustard
2 tsp. celery seeds
Salt and pepper to taste

Directions

1. In a large bowl, combine the shredded cabbages, apple and carrots. In a separate bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, mustard, celery seeds, salt and pepper. Add to cabbage mixture, toss together and serve. Refrigerate until ready to serve.