Bbq Pork Sliders Recipes

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SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW



Slow-Cooker BBQ Pulled Pork Sliders with Slaw image

Provided by Catherine McCord

Categories     main-dish

Time 8h30m

Yield 16 sliders

Number Of Ingredients 19

2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
One 4-pound boneless pork shoulder, trimmed of excess fat
1 tablespoon olive oil
1 yellow onion, thinly sliced
3/4 cup chili sauce
1/2 cup apple cider vinegar
2 tablespoons dark brown sugar (if unavailable, substitute light brown sugar)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cabbage (about 1/3 head)
2 carrots, grated
16 slider buns or Hawaiian sweet rolls

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.

CHEESY BBQ PORK BAKED SLIDERS



Cheesy BBQ Pork Baked Sliders image

Cheesy BBQ Pork Baked Sliders are an easy family friendly meal you will want to make again and again! Pressure Cooker BBQ Pulled Pork and creamy Muenster cheese is layered on Hawaiian buns and topped with a savory butter sauce for a dinner that is absolutely drool worthy.

Provided by Danielle Green

Categories     Main Dishes

Time 30m

Number Of Ingredients 8

12 pack Hawaiian buns
3 c. shredded BBQ pork
OPTIONAL - 1/3 c. BBQ sauce
6 slices Muenster cheese
1/4 c. butter
2 tsp. Worcestershire sauce
1 Tbsp. onion flakes
1/2 tsp. poppy seeds

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 639 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CAROLINA BBQ PORK SLIDERS



Carolina BBQ Pork Sliders image

These sliders are made easy in the slow cooker, and they're perfect for parties!

Provided by RecipeGirl.com (Woman's Day magazine)

Categories     Main Course

Time 8h20m

Number Of Ingredients 12

1/4 cup packed brown sugar, (divided)
2 tablespoons paprika
2 tablespoons dried minced onion
1½ teaspoons chili powder
1½ teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon allspice ((optional))
4 pounds bone-in pork shoulder roast
3/4 cup apple cider vinegar
1/2 cup sliced green onions
24 dinner rolls, (sliced in half)
hot sauce, (optional)

Steps:

  • In a small bowl, mix 1 tablespoon of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 tablespoon of this mixture into the bottom of a slow cooker. Rub remaining mixture over pork. Add the vinegar and remaining brown sugar to the slow cooker; stir to mix. Add the pork.
  • Cover and cook on low 8 to 10 hours until the pork is fork-tender. Remove the pork to a cutting board and pull into shreds. Return to the slow cooker; add green onions and toss to coat.
  • Place about 1/4 cup of the pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with bun tops and serve immediately.

Nutrition Facts : ServingSize 1 slider, Calories 200 kcal, Carbohydrate 23 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 409 mg, Fiber 1 g, Sugar 3 g

SOUTH CAROLINA BBQ PORK SLIDERS



South Carolina BBQ Pork Sliders image

Make and share this South Carolina BBQ Pork Sliders recipe from Food.com.

Provided by Pixies Kitchen

Categories     Pork

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup packed brown sugar
2 tablespoons paprika
2 tablespoons dried onion flakes
1 1/2 teaspoons salt free chili powder
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon allspice (optional)
4 lbs bone in pork shoulder
3/4 cup apple cider vinegar
1/2 cup sliced scallion
24 dinner rolls, split

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.

Nutrition Facts : Calories 831.3, Fat 47.3, SaturatedFat 15.7, Cholesterol 161.9, Sodium 1031.7, Carbohydrate 52.1, Fiber 3.6, Sugar 9.8, Protein 46.6

ROASTED PORK SLIDERS



Roasted Pork Sliders image

Provided by Valerie Bertinelli

Time 1h30m

Yield 12 sliders

Number Of Ingredients 17

One 2-pound center-cut pork loin, fat cap untrimmed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup coconut milk (stir the coconut milk together before measuring)
1/2 cup BBQ sauce, such as Sweet Baby Ray's
2 tablespoons canola oil
2 cups thinly sliced sweet onion
1 1/2 cups diced pineapple
12 Hawaiian slider rolls, sliced in half
2 cups thinly sliced napa cabbage
1 cup thinly sliced red cabbage
1/2 teaspoon kosher salt
1/4 cup Spicy Mayo, recipe follows, plus more if needed
1 cup mayonnaise
1/4 cup coconut milk (stir the coconut milk together before measuring)
1/4 cup sriracha
1 lime, juiced

Steps:

  • For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
  • In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
  • In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
  • Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
  • For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
  • To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
  • Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.

SWEET & TANGY BBQ PORK SLIDERS



Sweet & Tangy BBQ Pork Sliders image

These easy-to-make pork sliders are sweet from the pineapple rings and tangy from the BBQ sauce-and they can be ready to eat in less than half an hour!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 red onion, cut into 1/4-inch-thick slices
1/3 cup HEINZ Distilled White Vinegar
1 Tbsp. sugar
1 lb. ground pork
2 slices each Colby Jack and Mild Cheddar from KRAFT Colby Jack and Mild Cheddar Combo Pack Cheese Slices, cut in half
8 Hawaiian sweet rolls (2 inch), split, toasted
1/4 cup KRAFT Original Barbecue Sauce
2 canned pineapple rings, drained, cut into quarters

Steps:

  • Cook onions in boiling water 5 min. or until tender; drain. Place in medium bowl. Add vinegar and sugar; mix well. Refrigerate until ready to use.
  • Shape meat into 8 (1/2-inch-thick) patties. Cook in large skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until done (160ºF). Top with cheese.
  • Spread cut sides of rolls with barbecue sauce; fill with burgers, onions and pineapple.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

SISTER SCHUBERT'S® BARBECUE PULLED PORK OR CHICKEN MINI-SLIDERS



Sister Schubert's® Barbecue Pulled Pork or Chicken Mini-Sliders image

Use your favorite prepared pork, beef or chicken barbecue for these mini-sliders with fresh coleslaw.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 30m

Yield 8

Number Of Ingredients 3

1 (11 ounce) package Sister Schubert's Parker House Style Yeast Rolls
1 cup prepared or homemade coleslaw*
2 cups favorite prepared barbecue pulled pork, beef or chicken, warmed

Steps:

  • Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 31.6 g, Cholesterol 54.9 mg, Fat 12.5 g, Fiber 1.5 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 572.2 mg, Sugar 7 g

BBQ PORK SLIDERS



BBQ Pork Sliders image

Pork roast slow cooked in a sweet and spicy barbecue sauce makes for a crowd-pleasing platter of pulled pork sliders.

Provided by Allrecipes Member

Time 7h10m

Yield 12

Number Of Ingredients 11

1 ½ pounds shoulder or butt pork roast
¾ cup barbecue sauce
½ cup water
1 tablespoon honey
1 tablespoon fresh grated orange peel
1 bay leaf, whole
½ teaspoon thyme leaves
¼ teaspoon Spice Islands® Crushed Red Pepper
¼ teaspoon Spice Islands® Fine Grind Black Pepper
12 each dinner rolls
Optional topping: coleslaw

Steps:

  • Cut roast into 3 to 4 pieces. Place pork in a greased or lined slow cooker. Combine remaining ingredients and pour over pork.
  • Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until pork is very tender. Shred with 2 forks. Serve on rolls, topping with coleslaw if desired.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 16.2 g, Cholesterol 25.9 mg, Fat 5.7 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 272.1 mg, Sugar 6.9 g

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