Pork Sliders Recipes

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 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.

BEEF AND GROUND PORK SLIDERS

Steps:

• In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
• Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
• Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
• Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

TRIPLE PORK SLIDERS

Steps:

• Preheat a flat top grill pan to medium-high heat.
• In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
• Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
• Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.

MUSTARD AND SOY PORK SLIDERS WITH TOASTED SESAME MAYO

Steps:

• Whisk the mayonnaise, sesame oil and seasoned rice vinegar together in bowl. Cover and refrigerate until ready to serve. Mix the panko, egg, soy sauce, garlic powder and mustard powder together in a medium bowl. Add the pork, sugar, salt and black pepper. Mix until evenly combined. Gently form the mixture into 16 golf ball-sized balls, then press each ball into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat and add about half of the vegetable oil. Cook the patties, in batches, until cooked through and golden brown, about 3 minutes a side. Tuck the patties into the rolls and top with the reserved sesame mayonnaise and lettuce. Serve.

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.

PORK CUTLET SLIDERS RECIPE BY TASTY

Steps:

• Slice the pork tenderloin into equal medallions, roughly ¼ inch (6 mm).
• Pound the cutlets thin. Slice into slider size, roughly 3 square inches (7 ½ cm).
• Mix flour, salt, and pepper in one bowl. Whisk two eggs in another bowl. Pour bread crumbs in the third bowl.
• Dredge each cutlet in the flour mix, then egg mix, then breadcrumbs.
• Heat up cooking oil in a large pan. Fry the cutlets until they are golden brown.
• Set cutlets on a paper towel to remove excess grease.
• Melt butter in a skillet over medium heat. Add sliced onions and cook until starting to brown. Pour beer and stir occasionally. When the liquid is gone, the onions are ready.
• Stack your sliders: pork, lemon juice, cheese, onion, sliced red cabbage, pork, and insert a toothpick to hold the slider together.
• Serve with dressing of choice (optional).
• Enjoy!