Pulled Pork Sliders With Mustard Bbq Sauce And Pickled Onions Recipes

BARBECUED PORK SANDWICHES WITH PICKLED RED ONION

Barbecued Pork Sandwiches with Pickled Red Onion image

Provided by Cheryl Alters Jamison

Categories Sandwich Citrus Fruit Onion Pork Fourth of July Backyard BBQ Lunch Meat Pork Tenderloin Summer Tailgating Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

Onion
1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt
Vinaigrette
1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil
Pork
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted
*Available at some supermarkets and specialty foods stores, and from tienda.com.

Steps:

For onion:
Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
For vinaigrette:
Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For pork:
Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

ROUND 2 RECIPES -PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions image

Provided by Sandra Lee

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 red medium onion, thinly sliced
1/2 chopped garlic
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup water
1 cup barbecue sauce
1/4 cup yellow mustard
1 tablespoon minced garlic
1/4 cup cider vinegar
Pinch salt and fresh ground pepper
Leftover pork from Slow Cooked Orange Pork Roast Tacos, recipe follows
Small dinner rolls
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas

Steps:

In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat. Let sit until cooled about 1 hour. Serve with sliders.
In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat.
Place a heaping tablespoon of pulled pork of the bottom of a roll. Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve.
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

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