SXSW food: Rachael Ray releases menu for 9th annual Feedback party

TV host and cookbook author Rachael Ray is hosting her 9th annual Feedback party at 10 a.m. March 19 at Stubb's BBQ. Photos by Addie Broyles.
TV host and cookbook author Rachael Ray is hosting her 9th annual Feedback party at 10 a.m. March 19 at Stubb’s BBQ. Photos by Addie Broyles.

Rachael Ray is coming back to Austin for her 9th annual Feedback party.

The event will take place from 10 a.m. to 4 p.m. on Saturday, March 19 at Stubb’s BBQ, and feature, as usual, a crazy mix of artists, from Naughty by Nature to Jenny Lewis. George Clinton headlines a total of 14 bands, which will be playing on both the indoor and outdoor stages at Stubb’s.

On the food side of things, Ray will be serving a menu of four new menu items to thousands of attendees. So, pack your patience. The line is always super long, but the food is warm and infinitely better than what you’ll get at most SXSW parties.

The Feedback party is free to enter and open to the public, but attendees must be age 21 and up. You can RSVP at

What’s on the menu? Well, since you asked:

Dozen-Spiced Fried Chicken Drumettes with Jalapeño Popper Grits
Beer and Bourbon Pulled Pork Sliders with Pineapple Pico de Gallo
Upside Down Frito Pie
Grilled Corn Off the Cob with Pimiento Cheese

Ray shared her recipe for those sliders, just in case you’re staying at home next weekend.

Beer and Bourbon Pulled Pork Sliders

Ray will be serving these pork sliders at her upcoming Feedback party with a pineapple pico de gallo.

1 (4-5 lb.) boneless pork shoulder (butt)
Olive oil or vegetable oil, for drizzling
Salt and pepper
1 bulb garlic, cloves cracked from skins, finely chopped
2-3 chipotles in adobo, pureed
2 Tbsp. fennel seeds
1 orange, zested
For the rub:
1 Tbsp. chipotle powder
1 Tbsp. light brown sugar
1 Tbsp. instant espresso
1 tsp. ground cumin
1 tsp. granulated garlic
1 tsp. granulated onion
1 1/2 Tbsp. kosher salt
2 tsp. black pepper
1 large onion, thinly sliced
1/2 cup bourbon
1 bottle beer, such as Blue Moon
2 to 3 cups chicken stock
Slider rolls, such as King’s Hawaiian rolls
Thin sliced or shredded white cabbage, topping

For the pork: With a very sharp knife, butterfly the pork shoulder open like a book, each side 1 to 1 1/2 inches thick, and slightly pound to make sure it is an even thickness. You can also have a butcher butterfly the meat for you.

Season the meat with salt and pepper and slather with the garlic, chipotles in adobo, fennel seeds and orange zest. Roll up the meat securely and tie it with kitchen twine. Lightly score the fat and drizzle with olive oil to coat.

Mix the ingredients for the rub together and rub all over the rolled and tied pork. Let sit overnight. When ready to cook, bring to room temperature.

Heat oven to 325 degrees. Heat a large Dutch oven over medium-high heat and brown the meat all over until deep golden brown on all sides. Remove the meat to a plate. Add the onion to the pot and let cook for a few minutes and then add the bourbon and beer scraping up the brown bits on the bottom of the pot. Let cook out for a few minutes and add the stock. Add pork back to the pot, bring to a simmer, cover and place in oven for about 2.5 hours or until fork tender.

When finished and cool enough to handle, cut off string, pull apart and store in the liquid. To serve, place some cabbage on the bottom roll, then a serving of pulled pork. Place top roll and enjoy. Makes approximately 24 slider size sandwiches

— Recipe by Rachael Ray

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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