Massey Creek BBQ Pork with Lucky 32 Voodoo Sauce

I heard someone say recently, “you can do anything, but not everything.” I tend to agree. Keeping that at heart this weekend, I had to pass up an opportunity to spend Sunday in Hillsborough at the annual Farm to Form Picnic with my friends from Massey Creek Farm and Lucky 32. But, I hear they had a great time without me – and represented Greensboro well. Hopefully next year I can make it – and other Greensboro farms and restaurants can add to our crew.

In lieu of my day with friends, I put together some sliders using their signature ingredients for my Dining for Friends Lunch. I used the same recipe as my Cuban Pork Loin but replaced the red wine vinegar for apple cider vinegar and added red pepper flakes instead of black peppercorn. It worked perfectly (thanks for the advice Mom!) and was really simple. I made this the day before and heated the pork right before assembling.

Pick up these local treats and enjoy them this Memorial Day weekend!

BBQ Pork Sliders with Lucky 32 Voodoo Sauce

  • Massey Creek Pork Roast
  • 2 tablespoons, olive oil
  • salt and pepper
  • 1 cup, apple cider vinegar
  • 2 big pinches, red pepper flakes
  • Lucky 32 Voodoo Sauce
  • Loaf Rolls – or Anna Mae Rolls
  • your favorite coleslaw

Using a dutch oven, heat olive oil. Season pork generously with salt and pepper. Sear on all sides in olive oil until brown. Add an inch of apple cider vinegar and red pepper flakes (don’t inhale when you do this!). Cover and reduce heat to low. Cook for about an hour – or more until falling apart. Add voodoo sauce to taste. Serve on rolls with your favorite coleslaw recipe.



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