recipe
Pernil Inspired Pork Sliders
5.0

Every year, 250 of the best competitive barbecue teams in the world gather on the banks of the Mighty Mississippi for the Memphis in May International Festival, the backdrop for the World Championship Barbecue Cooking Contest.  More than 100,000 visitors come to witness this BBQ party that even Caligula would say is a bit extreme.  It is the most f...

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Ingredients
3/4
cup orange juice
1/4
cup lime juice
1/2
cup vegetable oil
2
tablespoons chopped fresh cilantro
1 1/2
teaspoons dried oregano
1
teaspoon dried minced garlic
1
teaspoon dried minced onion
1
teaspoon ground cumin
1/2
teaspoon red pepper flakes
For the Dry Rub
2
tablespoons kosher salt
1
tablespoon ground black pepper
1
teaspoon ground cumin
1
teaspoon granulated garlic
1
teaspoon chili powder
1
teaspoon paprika
For the annatto oil (optional)
2
tablespoons vegetable oil
2
teaspoons ground annatto
For Serving
12
Hawaiian-style mini-sub sweet rolls
 
Pickled onions, cilantro slaw, or pepper jack cheese
Directions
1

In a 2-gallon zip top bag or other large container, mix the marinade ingredients (orange juice, lime juice, oil, cilantro, oregano, garlic, onion, cumin, and red pepper flakes) together.

2

Use a very sharp knife to score (cut lines into) the skin side of the pork in a crisscross pattern, about 1 inch apart. Place the pork in the bag or container and massage the marinade onto the meat.

3

Refrigerate overnight or at least 8 hours.

4

Preheat your grill to low heat (250-300°F).

5

Remove the pork from the marinade and allow excess to drip off.

6

Mix the rub ingredients (salt, pepper, garlic, cumin, chili powder, and paprika) together and season both sides of the pork.

7

Roll the pork into a cylinder, skin side out and tie securely with kitchen twine every 1 to 1 1/2 inches.

8

Skewer through the center with the rotisserie rod and tightly secure on both ends with the rotisserie end caps.

9

Place the pork on the rotisserie, and allow it to cook until the skin is crispy and dark golden and the internal temperature reaches 185°F. This should take about 6 hours, depending on the size of your pork.

10

If using the annatto oil, brush on after 3 hours of cooking. Remove and allow the meat to rest for at least 15 minutes, or up to 4 hours if double wrapped in foil and stored in a small cooler.

11

Slice thinly and pour any drippings over the sliced meat. Serve on mini-sub rolls with the toppings of your choice.

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