Pulled Pork Sliders with Peach & Vidalia Onion Chutney

By Churchill Downs Executive Chef David Danielson

Serves 12

Suggested Wine Pairing: 2018 Kendall-Jackson Vintner's Reserve Cabernet Sauvignon

Suggested Cocktail Pairing: Woodford Reserve Old Fashioned

Pulled Pork Sliders 
Ingredients:
  • 3-4 pound pork roast
  • 2 tablespoons smoked paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons cracked black pepper
  • 3 teaspoons dark brown sugar
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground celery seed
  • ½ teaspoon cumin
  • 2 teaspoons ground mustard powder
  • 1 tablespoon kosher salt
  • 12 slider rolls
  • 1 bottle of your favorite barbecue sauce (I prefer Stubbs brand)
  • 1 dozen slider rolls
  • 1 pint of peach and Vidalia onion chutney
Preparation:
  1. In a small mixing bowl, combine all spices together and rub the pork roast generously until completely coated 
  2. Preheat your oven to 250 degrees and cover the roast with foil.  Bake for 3 hours, checking periodically. The pork should begin to easily pull apart with a fork and be crispy and dark on the outside
  3. Allow to cool enough to handle and shred the pork gently with a pair of forks or your hands
  4. Toss the pulled pork in your choice of barbecue sauce
  5. Build your sliders, topping them with ½ oz of the peach and Vidalia onion chutney on top of the pork, served warm
Peach & Vidalia Onion Chutney

Makes 3 pints

Ingredients:
  • 1 tablespoon canola oil
  • 1 Vidalia onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 cup light brown sugar
  • ½ cup cider vinegar
  • 2 pounds firm peaches, peeled cored and medium diced
  • ½ teaspoon chili flakes
  • 1 pinch dry mustard
Preparation:
  1. In a Dutch oven over medium heat, add canola oil. When pan is hot, add Vidalia onion and stir gently until onion starts to become translucent
  2. Add garlic and ginger to pan.  Stir one minute but don’t let garlic start to brown
  3. Add brown sugar and cider vinegar, mix all together.
  4. Once ingredients in pan are mixed together and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well
  5. Reduce heat to medium-low. Cover Dutch oven with lid and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes
  6. Remove from heat and ladle into canning jars. Chutney can be kept in the refrigerator for 3 weeks


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