Pulled Pork Pancake Sliders Food

SPICY PULLED PORK SLIDERS

Steps:

• For the sliders: Preheat the oven to 300 degrees F.
• In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
• Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
• Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
• For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
• Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

PULLED PORK SLIDERS RECIPE

Steps:

• Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
• Add the ketchup, sugar, Worcestershire, apple cider vinegar, mustard powder, salt, chili powder, pepper, and onion powder to a medium-sized mixing bowl and stir to combine
• Add about half of the sauce to the bottom of the crock pot and set the pork butt inside. Pour the remaining sauce over the pork butt, and turn on the slow cooker.
• Cook for 6 hours on the high setting or 8 hours on the low setting. Shred with two forks and stir the pulled pork so that it is coated in the sauce.
• 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.

PULLED PORK PANCAKES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl.
• Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
• Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
• Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly.
• Continue to bake pork in the preheated oven until fork-tender, about 3 hours more.
• Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary.
• Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
• Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
• Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve.

PULLED PORK SLIDERS

Steps:

• For the pulled pork: Sprinkle the pork with salt and add to a 6- to 7-quart slow cooker, along with the ketchup, soy sauce, honey, ginger, sesame oil and garlic. Cook on low until completely tender, about 8 hours.
• Shred the pork into small pieces and toss in the sauce to coat. Add salt to taste.
• For the pineapple slaw: Whisk together the oil, vinegar, honey and 1/2 teaspoon salt in a large bowl. Add the coleslaw mix, pineapples, jalapenos and scallions and toss to coat.
• Make slider sandwiches with the sweet rolls, pulled pork and pineapple slaw.

PULLED PORK PANCAKES WITH JD SYRUP

Steps:

• 1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
• 2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
• 3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
• 1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.
• Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.
• 2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)
• 3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.
• 4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.
• In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.

PULLED PORK SLIDERS

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.

PULLED PORK PANCAKE SLIDERS

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
• When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips.

TROPICAL PULLED PORK SLIDERS

Steps:

• Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls.