PULLED PORK SLIDERS
Provided by Anne Burrell
Time 5h25m
Yield 16 sliders
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
- Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
- Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
- Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
- Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
- Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
ROAST PORK TENDERLOIN SLIDERS WITH CRANBERRY SAUCE AND ONIONS
Entertaining is simple, fun and flavorful when you serve Roast Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions. So delicious and easy-to-prepare, they're real crowd-pleasers.
Provided by National Pork Board
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
- Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture.
- Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
Nutrition Facts : Calories 190.3, Fat 3.7, SaturatedFat 1, Cholesterol 37.9, Sodium 317.8, Carbohydrate 23.8, Fiber 0.9, Sugar 11.5, Protein 14.6
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
CUBAN SLIDERS
Mini Cuban sandwiches on sweet Hawaiian rolls are a quick and perfect appetizer.
Provided by jessicabroderick
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan.
- Cut Hawaiian rolls in half. Arrange 24 bottom halves in the baking dish.
- Mix melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds together in a bowl. Brush 1/2 half the butter mixture over the bottom halves in the baking dish.
- Layer pulled pork, ham, Swiss cheese, and 2 pickle chips to each roll, in this order, and cover with tops of rolls. Brush remaining butter mixture over the tops. Cover with aluminum foil and refrigerate for 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake sliders in the preheated oven, covered, for 20 minutes. Remove foil and press down the tops of the sliders with a spatula to flatten. Bake until sliders are heated through and top is crispy, about 15 minutes more.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 45.8 g, Cholesterol 80 mg, Fat 8 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 8.6 g, Sodium 651.4 mg, Sugar 1.3 g
ASIAN PORK SLIDERS
Cake Boss Buddy Valastro's recipe from his new book, "Family Celebrations with the Cake Boss".
Provided by gailanng
Categories Pork
Time 35m
Yield 8 sliders
Number Of Ingredients 13
Steps:
- Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
- Make the sliders: Preheat a grill to medium heat.
- Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
- Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
- Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
- Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.
Nutrition Facts : Calories 359.1, Fat 19.2, SaturatedFat 5.7, Cholesterol 40.9, Sodium 503.2, Carbohydrate 31.7, Fiber 3.8, Sugar 7.8, Protein 14.9
ROASTED PORK SLIDERS
Provided by Valerie Bertinelli
Time 1h30m
Yield 12 sliders
Number Of Ingredients 17
Steps:
- For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
- In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
- In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
- Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
- For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
- To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
- Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.
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- Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
- To assemble the sliders, spread the inside of each bun with a thin layer of mayonnaise (if using). Add a scant 1/2 cup of pulled pork to the bottom bun, top with a pinch of coleslaw, a couple of pickles, a drizzle of BBQ sauce. Finally, cap with the top bun. Repeat for the remaining sliders.
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- Spread the mustard on the bottom part of the rolls. Add a layer of ham, followed by the cheese. Then, add the roasted pork and the pickles.
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- In a large mixing bowl, stir together mayo, mustard, apple cider vinegar, onion powder and sea salt. Toss in the coleslaw mix. Stir everything together until the slaw is completely coated in the dressing. I like to make this a couple of hours before serving, so the flavors have time to marinate together.
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- Add the sliced onions and peppers and cook for 2 mins, then reduce the heat to medium-low and cook for 15 mins, stirring frequently.
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- I recommend these pork recipes from the slow cooker or Instant Pot. Both recipes yield 8 cups.*I recommend making the pork, bbq sauce, and coleslaw a day in advance for optimal flavor
- Put the SLAW, BBQ SAUCE, PICKLES, and FRENCH FRIED ONIONS in serving dishes and arrange on a large serving tray or baking sheet. Reserve a spot for the PULLED PORK serving dish. Pull SLIDER ROLLS apart and arrange them around the toppings.*pro tip - nest the cold toppings in bowls of crushed ice to keep them chilled.
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- Season the pork tenderloins. Heat olive oil in an oven safe skillet over medium high heat. Sear the pork tenderloins for 2-3 minutes on each side.
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From lindysez.com
- Step 1Mix all of the rub ingredients together in a small bowl. Trim and make small slashes in the pork roast, rub the rub over all sides; place in the slow-cooker*, and pour the beer around. Cover and cook, low for 8 - 9 hours or high for 6 - 7 hours, or according to your manufacturer's instructions.
- Step 2Remove the cooked pork from the cooker and using two forks shred it. Return the pork shreds to the crock-pot and toss with the juices left from cooking the meat. (There should be between 1 1/2 to 2 cups of liquid, if there is more, either cook it down or remove excess liquid.)
- Step 3Wrap and warm the rolls in the oven if desired. Split the rolls, and top with the meat, some BBQ sauce, and slaw. Close and enjoy.
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From mrfood.com
- Sprinkle roast with salt and pepper on both sides. Place metal rack or foil collar (see Tip) in a 6-quart or larger pressure cooker or Instapot; add water. Place pork on rack.
- Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 75 minutes. Remove from heat and allow pressure to drop naturally. When pressure allows the safety lock to release, open carefully as it will be very hot.
- Remove pork to a cutting board and shred with 2 forks. Discard liquid from pressure cooker. Add barbecue sauce, pineapple (juice and all), and shredded meat to pressure cooker. Mix well and over medium heat, simmer 5 minutes or until heated through. Serve on slider rolls.
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