Marinara â€“ the name alone conjures up visions of southern Italy. And south of Manhattan youâ€™ll find Italian-American communities that comprise nearly one-third of Staten Island, but whoâ€™s counting. Everyone eats Italian, and everyone says, â€œsauceâ€ like cousin Vinny. So here you go â€“ pork sliders with sauce & parm.
- bone-in shoulder roast (Boston Butt)
- crushed tomatoes in thick puree
- Dried basil
- Dried Oregano
- Extra Virgin Olive Oil
- garlic cloves
- Garlic Powder
- ground black pepper
- hickory wood chunk
- kosher salt
- Parmigiano-Reggiano cheese
- potato slider rolls
- tomato paste
- For the rub: combine the sugar, basil, oregano, salt and garlic powder in a small bowl. Evenly rub the mixture over the pork to coat. Let stand at room temperature for 45 minutes.
- Set up grill for medium-low indirect heat cooking (275°
- Place the wood chunk on the lit charcoal. Set the pork, fat side up, on the grill grate over the aluminum pan and close the lid. Grill, adding enough charcoal to maintain temperature after each hour, until an instant read thermometer inserted into the center of the pork without touching the bone registers 160°
- For the sauce: heat the oil in a medium nonstick saucepan over medium. Add the onion, garlic, basil and oregano
- Unwrap the roast and if cool enough to handle, shred the meat, discarding any large pieces of fat. Transfer pork to a bowl and stir in the sauce until well mixed.
- Top slider rolls evenly with pork and sprinkle generously with shredded Parmigiano-Reggiano cheese.