Bbq Pork Sliders With Blue Cheese Slaw Recipes

BBQ PORK SLIDERS WITH BLUE CHEESE SLAW

Steps:

• In medium bowl, toss coleslaw mix, ranch dressing, blue cheese, pepper and bacon.
• On each bun bottom, place 1/4 cup pork and 1/4 cup slaw. Drizzle with 2 teaspoons barbecue sauce. Cover with bun tops.

CHEESY BBQ PORK BAKED SLIDERS

Steps:

• Preheat your oven to 375°.
• Slice the Hawaiian buns in half while keeping all of the buns attached to one another. Remove the top of the buns and set aside.
• Place the bottom half of the buns in a sprayed 9x13 pan. Layer the shredded BBQ pork over the the buns and if the pork doesn't have much sauce on it, top with the optional 1/3 c. BBQ sauce. Layer the slices of cheese over the pork and top with the other half of the buns.
• In a small microwave safe bowl, mix the butter, Worcestershire sauce, onion flakes and poppy seeds. Microwave for 30-60 seconds, or until completely melted.
• Slowly pour the butter mixture over the top of the buns. Cover the pan with tinfoil and bake at 375° for 10 minutes.
• Remove the tinfoil from the top of the pan and bake for an additional 8-10 minutes. Serve immediately.

SOUTH CAROLINA BBQ PORK SLIDERS

Steps:

• Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
• Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
• Place 1/4 cup of BBQ on each dinner roll and serve.

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.