Best Chinese Bbq Pulled Pork Sliders With Pickled Cukes And Carrots And Sweet And Hot Mustard Sauce Recipes

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



Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions image

Provided by Sandra Lee

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 22

1 red medium onion, thinly sliced
1/2 chopped garlic
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup water
1 cup barbecue sauce
1/4 cup yellow mustard
1 tablespoon minced garlic
1/4 cup cider vinegar
Pinch salt and fresh ground pepper
Leftover pork from Slow Cooked Orange Pork Roast Tacos, recipe follows
Small dinner rolls
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas

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.

MUSTARD BBQ PULLED PORK



Mustard Bbq Pulled Pork image

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
2 1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
5 pounds pork shoulder, cut into 2-inch cubes

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.

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)



Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) image

Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!

Provided by MixnVixn

Categories     Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 16

3 lbs pork shoulder or 3 lbs tenderloin
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 large yellow onion, cut in large chunks
1/2 cup water
2/3 cup hoisin sauce (I use Koon Chun Sauce Factory brand)
1/2 cup honey
1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sesame oil
3 tablespoons mirin
1 tablespoon rice wine (shaoxing)
2 inches lemongrass, fresh, finely diced
2 tablespoons ginger, fresh, finely grated
2 garlic cloves, finely grated
1/2 teaspoon Chinese five spice powder

Steps:

  • In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
  • Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
  • Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
  • Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
  • Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
  • I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.

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