Pulled Pork Sliders Easy To Make With Pop And Bbq Sauce Recipes

PULLED PORK SLIDERS AND SLIDER BAR

Steps:

• I recommend these pork recipes from the slow cooker or Instant Pot. Both recipes yield 8 cups pulled pork.*Make the pork, bbq sauce, and coleslaw a day in advance for optimal flavor and convenience.
• Put the SLAW, BBQ SAUCE, PICKLES, and FRENCH FRIED ONIONS in serving dishes and arrange on a large serving tray or baking sheet. Reserve a spot for the PULLED PORK serving dish. Pull SLIDER ROLLS apart and arrange them around the toppings.*pro tip - nest the cold toppings in bowls of crushed ice to keep them chilled.
• To serve, reheat the PULLED PORK in a heat-safe serving dish and fit it in the reserved spot on the tray.*tip: keep a backup of pork in the Instant Pot or slow cooker in 'keep warm' mode and refill the serving tray as needed.
• Build the sliders from the bottom up in assembly-line fashion.
• Start with the slider bottom, and layer upwards with mayo, bbq sauce, pork, more bbq sauce, coleslaw, pickles, French fried onions, more bbq sauce, and the slider top.
• Serve immediately.

PULLED PORK SLIDERS - EASY TO MAKE WITH POP AND BBQ SAUCE

Steps:

• Place pork roast in a slow cooker and fill with pop so that the roast is totally covered in the pop.
• Cook on low in the slow cooker for 8 hours.
• Remove the pork roast from the slow cooker and empty the pop out.
• Shred the pork with two forks.
• Place the shredded pork back into the slow cooker and mix with the BBQ sauce. There should be enough BBQ sauce so that it is quite 'saucy'.
• Cook on low for 1-2 hours.
• Scoop some pulled pork on a slider bun with shredded cabbage.

PULLED PORK SLIDERS

Steps:

• In a medium saucepan, over medium heat, add pork, bbq sauce and broth. Stir.
• Cook until heated through.
• Add mayonnaise to both sides of each bun and set aside.
• Using a large frying pan or a griddle, over medium high heat, cook buns, mayonnaise side down, until golden and crispy.
• Remove and place bottom buns on a large baking sheet and top with pulled pork, followed by coleslaw and fried onions.
• Place the top buns on top of the fried onions and enjoy.

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.