recipes

Heavenly Fire Pulled Pork Sliders

HEAVENLY FIRE PULLLED PORK SLIDERS

Ingredients:

6-8 Boneless Country Style Ribs. (approximately 4-6 lbs)
1 lg. bottle barbecue sauce (traditional unflavored)
Carne Asada Seasoning
½ Cup Soy Sauce
1 can (12 oz) of Dr. Pepper
1 Jar (16 oz) of dill pickle stackers
1/3- 1/2 jar of Heavenly Fire Salsa (recommend using Hot, Hotter, or Hottest)
2 packages of King’s Hawaiian Rolls

Spray bottom and sides of your crock pot with non-stick cooking spray. Place ribs in pan. Pour soy sauce over ribs. Pour Dr. Pepper over ribs. Season to taste with carne asada seasoning. Turn ribs over and season the other side. (at this point, you can cover with saran wrap and marinate in the refrigerator for several hours before cooking if you wish). After marinating, turn on the Crock-Pot on high and cook for 5 to 6 hours. When the ribs are thoroughly cooked, Drain off the cooking juice into a bowl or large Pyrex measuring cup. At this point, set the ribs aside for a moment and take a large mixing bowl and pour the barbecue sauce into it. Use a little of the juice (maybe 1/3 cup) from the cook off to pour into the barbecue sauce bottle to get all the sauce out. Add 1/3 – ½ jar of Heavenly Fire Salsa to the barbecue sauce (depending on heat grade and how spicy you want it). At this point, take a hand mixer and Shred the ribs for approximately 30 seconds you'll find it that they fall apart almost instantly. Next, take the barbecue sauce/salsa mixture and pour thoroughly then pour ½ the sauce over the ribs and.mix thoroughly. Using tongs, place the pulled pork on an open King’s Hawaiian roll and top with a dill stacker pickle (folded or cut in half) and cover with top of roll. Serve with your favorite side; we recommend homemade yucca fries (they’re great dipped in the Heavenly Fire spicy aioli sauce).

Heavenly Fire Yucca Fries
Yucca fries:
Ingredients
1-2 yuca root aka cassava depending on size.
2-3 tbsp coconut oil
1/4 tsp salt
Black pepper
Instructions
Over high heat on the stove, heat about 8 cups water until bubbles begin to form. Add some salt to the water as well.
Preheat your oven to 425F.
As the water heats, cut off the ends of the yuca with a sharp knife. With a vegetable peeler, peel off the thick layer of brown skin completely. (If you prefer to use a sharp knife to remove the peel, this is fine too. I used a regular potato peeler and it worked well.)
If the yuca is long, cut it in half before slicing it into "fries" about 1/2 inch thick. Leave out the tough fibrous core.
Place the cut yuca in the just-bubbling water and bring to a boil. Allow to cook for about 10-15 minutes, or until the yuca is fork tender, don't let it get soft.
Drain yuca and pat dry with paper towels. Toss the fries with coconut oil* and salt to coat them completely, and line a large baking sheet (or 2) with parchment paper.
Arrange the yucca in a single layer on the parchment paper giving each one a bit of space, this will ensure the crispy texture.
Bake in the preheated oven for 30 minutes, turning over in the middle of the cooking time. When they are golden brown and crisp they are ready to come out. Don't let them brown too much! Sprinkle with black pepper while still hot.
Serve right away alone as a snack or as a side dish with Heavenly Fire Aioli (simply mix 1/4-1/3 cup of Heavenly Fire Salsa with one cup of mayonnaise, stir thoroughly). Enjoy!
Recipe Notes
*Using all the coconut oil is key to get a golden brown, crispy outside. Yuca is starchy and absorbs oil quickly.

Heavenly Fire Salsa Pulled Pork Sliders

HEAVENLY FIRE PULLLED PORK SLIDERS Ingredients: 6-8 Boneless Country Style Ribs. (approximately 4-6 lbs) 1 lg. bottle barbecue sauce (traditional unflavored) Carne Asada Seasoning ½ Cup Soy Sauce 1 can (12 oz) of Dr. Pepper 1 Jar (16 oz) of dill pickle stackers 1/3- 1/2 jar of Heavenly Fire Salsa (recommend using Hot, Hotter, or Hottest) 2 packages of King's Hawaiian Rolls Spray bottom and sides of your crock pot with non-stick cooking spray.

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