Tangy Southern Pulled Pork Sliders Recipes

TANGY PULLED PORK SANDWICHES

Tangy Pulled Pork Sandwiches image

The slow cooker not only makes this an easy meal but keeps the pork tender, saucy and loaded with flavor. -Beki Kosydar-Krantz, Mayfield, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional

Steps:

Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

Nutrition Facts : Calories 402 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1181mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.

SPICY PULLED PORK SLIDERS

Spicy Pulled Pork Sliders image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

Ingredients

1/4 cup olive oil
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
3 cloves garlic
2 jalapeno peppers, halved
1 large onion, quartered
One 6-pound pork shoulder roast/butt
One 18-ounce jar spicy barbecue sauce (Head Country makes a spicy one)
3 dozen mini buns, for serving
Crispy fried bacon slices, halved
Colorful Coleslaw, recipe follows
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Whole-grain mustard
Spicy barbecue sauce
Hot sauce
3 mini sweet peppers (in 2 different colors), thinly sliced
2 carrots, shredded
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon kosher salt
Couple dashes hot sauce
2 cups fresh cilantro leaves

Steps:

For the sliders: Preheat the oven to 300 degrees F.
In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

SWEET & TANGY PULLED PORK

Sweet & Tangy Pulled Pork image

The slow cooker makes these super sandwiches a snap to put together on a busy weeknight. You'd think I'd slaved over them all day! I like to serve them with a side of creamy coleslaw or corn on the cob. If you don't have soy sauce, you can use 1/4 cup of broth instead. -Megan Klimkewicz, Kaiser, Missouri

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 jar (18 ounces) apricot preserves
1 large onion, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 boneless pork shoulder butt roast (3 to 4 pounds)
Hamburger buns, split, optional

Steps:

Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

TANGY SLICED PORK SANDWICHES

Tangy Sliced Pork Sandwiches image

Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.

Provided by MARBALET

Categories Main Dish Recipes Sandwich Recipes Pork

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter
¼ cup Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons white sugar
¼ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
½ pound boneless pork, cooked and cubed
4 hamburger buns

Steps:

Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g

TANGY COLESLAW FOR PULLED PORK

Tangy Coleslaw for Pulled Pork image

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Provided by Karen Koppy

Categories Salad Coleslaw Recipes No Mayo

Time 1h25m

Yield 12

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Steps:

Combine cabbage and red onion in a large bowl.
Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g

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