New Years Nibbles Part 8: ROAST PORK APPLE-BBQ SLIDERS

[oh yeah.]

This is the eighth in a series of blog-posts from the folks who attended our New Years Eve Iron Chef-style cookoff at Hickory House. There was one rule: you had to use exactly 9 (as in, 2009) ingredients. The results were so delicious that no winner was determined, and I felt compelled to post the recipes on here. Today's blogger-chef is yours truly, who really isn't all that famous, but once was racist against rednecks in public, apparently.

ROAST PORK APPLE-BARBECUE SLIDERS, Or, Sweet, Savoury & Tart , and Meat, Fruit & Grain: An Explosion In Your Mouf

1) One 5-pound pork tenderloin
2) 4 tbspns Robbie's pork rub (salt, pepper, cayenne, cumin, paprika, Old Bay)
3) Olive oil, a reasonably full bottle
4) Stubbs original recipe barbecue sauce, one bottle
5) 2 Granny Smith apples, halved and sliced thin
6) 3 tbspns brown sugar
7) 1 baguette
8) 3/4 cup Maker's Mark bourbon
9) 1 tspn cinnamon

Rub dat po'k generously, and I mean sensually, with Robbie's special po'l rub. I mean, get yo' haaaaaaaands all messy, and make it nattthhhhty. Then brown that bad boy, and I mean chocolate that daddy in a skeelit on high flame with olive oil. Then put that fat boy in an oven-ready dish, with oil on the bottom, into the oven at 325, and roast it for an hour and 15 minutes, no need to baste. Now grab them apples. Grab 'em hard, but not too much in the fingernail department, because would you let someone grab your momma like that? Now hold 'em. Hold them apples in your hands, just ta get a feeeeeeel on 'em. Now CUT them apples up! Cut 'em! And when they good and thin and slicy, throw them daddies back in the skillet, with the leftover po'k grease, and add the sugar and whiskey and cinnamon. Fry them suckas for about 5 minutes. Slice the baguette all little-titty-bitty. Slice that po'k too. Put po'k slices on baguette, and bourbon-brown-sugar cinnamon appleson po'k, and BBQ sauce on toppa that. Eat, but beware of mud butt.