Jamaican Jerk Braised Pork Sliders With Mango Cream Sauce

Let's Cook

1. Step 1.

   Remove any butcher's twine or netting from the pork butt. Trim any extra-thick fat areas if desired, but leave most of the fat for flavor. In a large mixing bowl, combine 4 cups water and ¼ cup brown sugar; stir to dissolve. Add 6 tablespoons kosher salt for a 2½-pound pork butt, or 8 tablespoons for a 3-pound piece. Gently lower the pork into the brine, cover, and let it brine overnight or for 6 to 8 hours. If your home is cool (under 70°F), you can leave it at room temperature; otherwise, refrigerate.

2. Step 2.

   Preheat the oven to 300°F. Remove the pork from the brine and discard the brine. Gently pat the meat dry with a cloth or paper towel. In a small bowl, mix 1 tablespoon whole cane or brown sugar, 2 teaspoons paprika, 1 teaspoon dried thyme, 1 teaspoon ground allspice, ½ teaspoon crushed red pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, and 10 to 12 turns of black pepper. Rub the meat with 1 to 2 teaspoons of vegetable oil to help the spices adhere, then rub the spice mixture evenly over all the flesh.

3. Step 3.

   In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the rubbed pork and turn frequently until all sides are slightly seared, about 5 to 7 minutes. Add 2 cups light beer to the browned meat, cover the pot, and place it in the oven. Braise for 5 to 6 hours, until the pork falls apart easily when pulled with a fork.

4. Step 4.

   While the pork braises, prepare the Mango Cream Sauce. Taste a piece of the cubed mango to determine sweetness. In a blender, combine 1 cup cubed ripe mango, ¼ cup sour cream, 1 tablespoon lime juice, ½ teaspoon sugar, and ¼ teaspoon fine sea salt. Blend until smooth. Taste and add more lime juice and sugar a little at a time until the flavor is balanced. Set aside or refrigerate for up to 3 days.

5. Step 5.

   When the pork is done, let it rest in the pot for about 1 hour. Transfer the meat to a cutting board and pull it apart into strands using two forks or clean hands. For each slider, slice a Buttermilk Sourdough Biscuit in half, spread a dab of Mango Cream Sauce on both cut sides, and pile about ⅓ cup of pulled pork on the bottom half. Top with the other half and serve immediately.