PULLED PORK SLIDERS WITH HAWAIIAN SLAW
Provided by Food Network
Time 3h50m
Yield 24 sliders
Number Of Ingredients 21
Steps:
- Mix seasoned salt, pepper, oregano, cumin, and chili powder together in a small bowl. Season pork on all sides with spice mix, cover with 1/2 cup of KING'S HAWAIIAN Smoked Bacon BBQ Sauce and place in medium size pan. Add broth, bay leaves and peppercorns. Broth should cover about 1/2 of pork. Cover with foil and bake 3 1/2 hours at 350°F. In a bowl mix all ingredients for Hawaiian Slaw, set aside. At 3 1/2 hours remove pork and shred. Add remaining KING'S HAWAIIAN Smoked Bacon BBQ Sauce, set aside. Toast KING'S HAWAIIAN Rolls, then build sandwich pork first then slaw.
PULLED PORK SLIDERS
Provided by Anne Burrell
Time 5h25m
Yield 16 sliders
Number Of Ingredients 18
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.
BRUSSELS SPROUT SLAW
"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."
Provided by Damaris Phillips
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
- Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
- Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.
SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW
Provided by Catherine McCord
Categories main-dish
Time 8h30m
Yield 16 sliders
Number Of Ingredients 19
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.
SLOW-COOKER PULLED PORK SLIDERS WITH SLAW
Try something new with Slow-Cooker Pulled Pork Sliders with Slaw. These slow-cooker pulled pork sliders are made with sweet, smoky Heinz Hawaii BBQ Sauce.
Provided by My Food and Family
Categories Recipes
Time 8h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place meat in slow cooker sprayed with cooking spray. Mix coconut water and 1/2 cup barbecue sauce until blended; pour over meat. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mayo, lime juice and sesame seed until blended. Toss cabbage with onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
- Transfer meat to cutting board; cool slightly. Pull meat into shreds with 2 forks; place in medium bowl. Add remaining barbecue sauce; mix lightly.
- Fill rolls with meat mixture and coleslaw just before serving.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
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PULLED PORK SLIDERS WITH BRUSSELS SPROUTS & APPLE SLAW
From thesecretingredientis.com
Servings 6Estimated Reading Time 4 minsCategory PorkTotal Time 6 hrs 15 mins
- In a small bowl, combine the brown sugar, chili powder, paprika, garlic powder, ground cumin, and a pinch of salt and pepper. Rub the spice mixture onto the pork tenderloin, then add the pork to a slow cooker. Add the chutney, apple cider vinegar, barbecue sauce, and water to the slower cooker. Season with salt and pepper, and stir well to combine. Cook on high for 4-5 hours, or on low for 6-8 hours, occasionally turning the pork (with tongs), until it's cooked through and can be easily shredded.
- To shave the brussels sprouts, you can either throw them into a food processor to shred, or you can chop by hand as well. Heat a tablespoon of oil in large skillet over medium heat, then add the shaved sprouts to the skillet. Season with salt and pepper, and cook for 3-4 minutes, just until cooked through slightly.
- In a small bowl, whisk together the Greek yogurt, vinegar, mustard, maple syrup. Season with salt and pepper, and when ready to serve - toss the dressing into the bowl with the brussels sprouts. Stir well to combine. Adjust seasoning if desired.
SLOW-COOKER PULLED PORK SLIDERS WITH BRUSSELS SPROUTS SLAW
From today.com
3.6/5 (398)Total Time 20 hrs 50 minsCategory Appetizers,Entrées,Hors D'oeuvres,Sandwiches
- In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.
- When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.
- Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with the brown sugar, vinegar, salt and pepper.
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