Pulled Pork Sweetbread Sliders Recipes

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 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 SWEETBREAD SLIDERS

Steps:

• Preheat oven to 350°F
• Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish
• Mix the Mayo and cream cheese into a smooth paste
• Prep the bread by spreading a thin layer of mayo/cheese mix on the tops and bottoms of the rolls
• Place about 2-3 Tablespoons of pulled pork on each roll. If there is leftover pork, try to dab it around evenly over the bottom pieces of bread in the casserole dish
• Place a 1"x1" square of smoked cheddar on each mound of the pulled pork
• Place the tops on the sandwiches
• In a medium bowl, whisk together melted butter, finely minced onions and Worcestershire sauce
• Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes
• After they have sat for 10 minutes, bake for 10 minutes
• Remove foil and continue baking for another 5 minutes or until cheese is melted
• Cut and serve

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.

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:

• 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 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.

PULLED PORK DOUGHNUT HOLE SLIDERS

Steps:

• In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat., Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour., Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through., To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently.