The Kentucky Derby At-Home Bash

Turn out a spread of Southern favorites for your next gathering.  Fox’s Lilian Huang Woo speaks with Executive Chef David Danielson of Churchill Downs racetrack where the Kentucky Derby drew a record number of in-person attendees for a sporting event since the pandemic began.

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Pulled Pork Sliders with Peach & Vidalia Onion Chutney

Pulled Pork Sliders
with Peach & Vidalia Onion Chutney
Pulled Pork Sliders (Serves 12)

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

In a small mixing bowl, combine all spices together and rub the pork
roast generously until completely coated

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

Allow to cool enough to handle and shred the pork gently with a pair of forks or your hands

Toss the pulled pork in your choice of barbecue sauce

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)

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

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

Add garlic and ginger to pan. Stir one minute but don’t let garlic start to brown

Add brown sugar and cider vinegar, mix all together.

Once ingredients in pan are mixed together and sugar begins to dissolve, add peaches, chili flakes and dry mustard.
Stir well

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

Remove from heat and ladle into canning jars. Chutney can be kept in
the refrigerator for 3 weeks