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For the second half...

Pulled Pork Sandwiches with Fennel-Celery Root Slaw

For the Pork

Ingredients

• 1 ea pork butt (about 8 lb)
• 10 ea cloves garlic, halved
• 1 each onion, diced
• 2 Tbsp vegetable oil
• 1 Tsp ground cumin
• 2 tsp Turkish red pepper flakes (or regular red pepper flakes)
• ½ cup honey
• 2 cup fresh orange juice
• 2 cup coffee (or 4 shots of espresso)
• 1½ cup ketchup
• 1 cup brown sugar, packed
• 1 cup red wine vinegar
• 2 Tbsp tomato paste
• 1 Tbsp dry mustard

Method

Preheat the oven to 425°F. Pierce the pork all over with the tip of a paring knife, and then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 325°F and roast for 2 hours longer.

Take out the pork, but leave the oven on. Let the pork stand until cool enough to handle, which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don't toss the roasted garlic—put it in with the shredded meat.

While the pork is roasting and cooling, make the sauce.

In a stockpot, sweat the onions in the oil over medium heat along with the cumin and red pepper flakes; cook for a few minutes, just until the onions begin to wilt. Stir in the honey and cook for 5 to 7 minutes longer, stirring occasionally; the honey will start to caramelize, darkening in color.

Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste, and mustard, whisking to blend. Simmer the sauce for 15 minutes to let all the flavors come together.

Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water.

To Build Sliders

Ingredients

• 2 dozen Martin's potato rolls, minis (party pack)
• 3 oz BBQ pulled pork
• 2 dozen Martin's party roll Potato Bun
• 1 Tbsp Fennel-Celery Root Slaw (recipe below)

Method

Spoon a generous spoonful (approx. 3 oz) of pulled pork onto the bottom half of a Martin's mini potato roll. Top with one tablespoon of slaw. Place slider bun on top. Repeat and serve.

For the Fennel and Celery Root Slaw

Ingredients

• 2 ea heads fennel, trimmed of fronds and halved
• 2 ea medium celery roots, peeled
• 1 ea carrot, peeled and grated
• 2 cup white wine vinegar
• 1 ½ cup granulated sugar
• 1 Tbsp salt
• 1 ½ cupmayonnaise

Method

Thinly slice the fennel with the aid of a mandoline and put it in a shallow bowl.

Finely julienne the celery roots (also with a mandoline) and add it to the bowl. Add the carrots.

Mix together the vinegar, sugar, and salt, and pour over the vegetables; stir to combine. Place plastic wrap directly over the vegetables and press it down to keep them submerged in the marinade. Let stand at room temperature for 6 hours, or refrigerate overnight.

Drain the vegetables, then wrap them in a big kitchen towel and squeeze all excess moisture out of them.

Place the vegetables on a cutting board and coarsely chop through them several times, then place in a bowl.