Best Tangy Southern Pulled Pork 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.

TANGY PULLED PORK SANDWICHES

Steps:

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

CAROLINA PULLED PORK SANDWICHES

Steps:

• Prepare the Carolina Vinegar Sauce: Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
• Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
• Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes. Remove and discard bone. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat. Serve pork on buns with remaining sauce on the side.

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:

• 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.