This month at BB Ranch I’m making pulled pork sliders. Per usual, the outcome is quite unusual.
It’s always difficult to get a recipe from William when it comes to the marinade concoctions happening behind the scenes of his Pike Place storefront. Ingredients include but are not limited to: brown sugar, Maker’s Mark Bourbon, African style molasses (cassareep) and three types of Washington cherries from Razey Orchard. Then the pork sat in this mixture for a week. Think that’s enough to make your mouth water? There’s more: the pigs for said pork were fed stems and sticks of marijuana plants. The outcome is sweet, rich, cherry flavored meat with hits of herbaceous sage. It was bar none the best pulled-pork I’ve ever experienced (let alone prepared!).
The pork recipe inspiration is courtesy of Dave Lieberman.
Washington cherry marinated pork butt has to come with a side of slaw, cherry apple slaw to be exact. Gluten-Free Goddess got the wheels a turnin’ with her delicious Snappy Crunchy Vegan Coleslaw. From there the ideas flew into a new riff on the classic pork slider…
Find these recipe and pictures from the farm at The BB Ranch Butchers’s Blog.