Bbq Pulled Pork Sliders Food

PULLED PORK SLIDERS AND SLIDER BAR

Steps:

• I recommend these pork recipes from the slow cooker or Instant Pot. Both recipes yield 8 cups pulled pork.*Make the pork, bbq sauce, and coleslaw a day in advance for optimal flavor and convenience.
• 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.
• To serve, reheat the PULLED PORK in a heat-safe serving dish and fit it in the reserved spot on the tray.*tip: keep a backup of pork in the Instant Pot or slow cooker in 'keep warm' mode and refill the serving tray as needed.
• Build the sliders from the bottom up in assembly-line fashion.
• Start with the slider bottom, and layer upwards with mayo, bbq sauce, pork, more bbq sauce, coleslaw, pickles, French fried onions, more bbq sauce, and the slider top.
• Serve immediately.

SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW

Steps:

• For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
• Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes.
• Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours.
• Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
• Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
• For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
• To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders.

PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Steps:

• FOR THE ONION:
• In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
• FOR THE MUSTARD BBQ SAUCE:
• In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
• FOR THE SLIDERS:
• Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

CAROLINA-STYLE BBQ PULLED PORK SLIDERS

Steps:

• Season meat with garlic powder; place in slow cooker. Add beer and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mustard, sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.
• Transfer meat to cutting board. Discard all but 1/4 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
• Fill rolls with meat mixture and coleslaw just before serving.

JACKFRUIT PULLED "PORK" SLIDERS

Steps:

• Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
• For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
• After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.

SOUTH CAROLINA BBQ PORK SLIDERS

Steps:

• Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
• Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
• Place 1/4 cup of BBQ on each dinner roll and serve.