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by: Rita Held, Angostura Culinary Ambassador

Angostura® Aromatic Bitters adds rich flavor to pulled pork. Similar to our Roast Beef and Gravy recipe, bitters is rubbed on the meat and added to the sauce. This recipe may be made in a slow cooker; see the directions below the stove top version. 

Pulled Pork Angostura Bitters Sliders

Pulled Pork Sliders with Angostura Bitters

Yield: 7-8 C pulled pork; 1 1/2 C sauce

Serving Size: 14 (without buns)

Calories per serving: 334.9

Fat per serving: 21.7 g

Ingredients

    Angostura Chili Rub
  • 2 Tbsp Angostura® Aromatic Bitters
  • 2 Tbsp chili powder
  • 1 tsp salt
  • 3-3-1/2 lbs. boneless pork shoulder roast
  • 1 Tbsp cooking oil
    Angostura Sauce
  • 1 15 oz can unseasoned tomato sauce
  • 1/2 C packed dark brown sugar
  • 2 Tbsp cider vinegar
  • 1 Tbsp Angostura® Aromatic Bitters
  • 1 Tbsp chili powder
  • 3 large cloves garlic, chopped
  • 1-2 Tbsp cornstarch, if needed for slow-cooker sauce

Instructions

    Angostura Sauce
  1. Combine tomato sauce and remaining ingredients except cornstarch; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan. Return meat to pan; spoon sauce over meat. Cover and cook on low heat 1 hour 15 minutes, rearranging meat halfway through. Transfer meat to a plate; cover with foil to keep warm.
  2. To thicken sauce if desired, let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to a boil; continue to cook and whisk until slightly thickened.
    Stove Top
  1. Stir together Angostura® Aromatic Bitters, chili powder and salt; let stand 10 minutes. Cut meat across the grain into 1-1/2 - 2” thick slices; trim excess fat. If needed, cut into chunks to remove some of the fat. Rub meat with chili mixture. Heat oil in a 8-quart pot or 9-10” wide, high-sided sauté pan with lid. Add meat and brown on both sides, about 15 minutes total. Remove meat to a plate; keep warm. To serve, pull meat apart with a fork or your fingers. Serve warm on buns, drizzled with sauce.
    Slow Cooker
  1. Total cook time about 4-1/2 hours.
  2. Follow stove top directions for meat and sauce. Place browned meat in a 5-6 quart slow cooker. After sauce has simmered for 5 minutes in the same pan used to brown the meat, add sauce to slow cooker. Cover and cook on low for 4 hours (or high for 2 hours).
  3. Turn off cooker and remove meat to a plate or cutting board; keep warm. Whisk 1 Tbsp. cornstarch into hot sauce in slow cooker. Continue to whisk until sauce has thickened. Add an additional Tbsp. cornstarch, if desired.

Notes

Chili powder brands vary. If you like it spicy, use a brand that has cayenne pepper or ground chipotle chiles. Boneless pork shoulder roast is also known as Boston butt roast. Brands of tomato sauce vary in consistency. If the cooked sauce seems thick enough, do not use cornstarch. Cornstarch will be needed for the slow cooker, however.

Nutrition information per serving (14) without buns, using 3-1/2 lbs pork: 334.9 calories, 21.7g fat (7.3g sat fat), 81 mg chol, 20.2g protein, 12.2g carbs, 430mg sodium, 1.1g fiber