Pulled Pork Sliders With Mustard Bbq Sauce And Pickled Onions 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.

MUSTARD BBQ PULLED PORK

Steps:

• In a saucepan melt butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns.

ROUND 2 RECIPES -PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Steps:

• In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat. Let sit until cooled about 1 hour. Serve with sliders.
• In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat.
• Place a heaping tablespoon of pulled pork of the bottom of a roll. Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve.
• 1 head red cabbage, shredded
• 4 medium carrots, coarsely grated
• 1/4 cup cider vinegar
• 1 teaspoon salt
• 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.

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

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 SLIDERS

Steps:

• Allow pork to come to room temperature, about 2 hours. Preheat oven to 300 degrees. Cook bacon in a Dutch oven or other large ovenproof heavy pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate. Season pork generously with salt and pepper, and sear, skin side down, in pot until golden, about 5 minutes. Flip, and repeat.
• Return bacon to pot. Stir sugar, molasses, ketchup, and vinegar together, and add to pot. Add water to reach three-quarters up sides of pork. Cover pot, and bring to a simmer.
• Transfer to oven, and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours.
• Transfer pork to a rimmed baking sheet; let rest 20 minutes. Meanwhile, skim fat from braising liquid, and discard. Remove skin from pork, and discard. Shred meat, and return to pot with braising liquid. Serve on buns with pickles.