Pulled Pork Sliders Recipe 425 Recipes

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PULLED PORK SLIDERS RECIPE



Pulled Pork Sliders Recipe image

An easy recipe for Slow-Cooker Pulled Pork Sliders that takes 10 minutes to prep and delivers the most flavorful, drool-worthy sliders ever!

Provided by Kelly Anthony

Categories     Appetizer     Main Course

Time 6h10m

Number Of Ingredients 15

3 1/2 pound boneless pork butt
1/3 cup ketchup
1/3 cup brown sugar
2 1/2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons mustard powder
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
2 (12 count) packages of slider buns
1 (14 ounce) package classic coleslaw mix
1 (16-ounce) hamburger-sliced dill pickles
About 2 1/4 cups BBQ sauce (store-bought or homemade)
About 1 cup mayonnaise (optional)

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.

Nutrition Facts : Calories 268 kcal, Carbohydrate 12 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 930 mg, Sugar 9 g, ServingSize 1 serving

PULLED-PORK SLIDERS



Pulled-Pork Sliders image

These pulled-pork sliders get their deeply savory flavor from pork in two forms: bone-in shoulder and smoky slab bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 6h25m

Yield Makes 60

Number Of Ingredients 10

1 bone-in pork shoulder (8 to 10 pounds), skin on
4 ounces slab bacon, cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon packed light-brown sugar
1/4 cup plus 1 tablespoon unsulfured molasses
1/4 cup ketchup
3 tablespoons white vinegar
About 4 cups water
60 mini brioche buns, split
Sliced pickles (optional)

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.

PULLED PORK SLIDERS



Pulled Pork Sliders image

Provided by Anne Burrell

Time 5h25m

Yield 16 sliders

Number Of Ingredients 18

1 3-pound Boston butt pork roast
1 1/2 tablespoons pimenton (smoked Spanish paprika)
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard powder
Kosher salt
1 12-ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
1 1/2 cups apple cider vinegar
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Kosher salt

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



Pulled Pork Sliders image

Provided by Food Network

Categories     appetizer

Time 8h40m

Yield 6 servings (18 sliders)

Number Of Ingredients 17

2 1/2 pounds boneless pork shoulder, cut into 2-inch pieces
Kosher salt
1/4 cup ketchup
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
2 cloves garlic, grated
3 tablespoons vegetable oil
3 tablespoons apple cider vinegar
1 tablespoon honey
Kosher salt
2 cups coleslaw mix
1 cup finely chopped fresh pineapple
1 teaspoon minced jalapeno
3 scallions, finely chopped
18 mini sweet dinner rolls, such as King's Hawaiian, split, buttered and toasted

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.

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