Monday, February 4, 2013

Pulled Pork Sliders with Pulled Pork, BBQ Sauce, Pineapple-Honey Mustard Coleslaw, Pickles, + Red Onion-Poppy Seed Buttered Slider Buns

Pulled Pork Sliders with Pulled Pork, BBQ Sauce, Pineapple-Honey Mustard 
Coleslaw, Pickles, & Red Onion-Poppy Seed Buttered Slider Buns
Last night's Super Bowl party cam and went, and I'm definitely feeling the effects of it. You know you had a blast when you wake up with a semi-broken rib! Ha, probably not the best idea, but I'm unfortunately a little clumsy. We had a shit-ton of tailgatin' food last night... it was certainly unhealthy! Here's some of the food we had: pulled pork sliders, caramelized onion dip, spicy bacon-peanut caramel corn, mexican seven layer dip, hot corn dip, candied bacon wrapped sausages, and homemade beergarita's.
Here's the feast. 
Our favorite appetizer of the night were these Pulled Pork Sliders. I kind of based them off those ham & cheese sliders that everyone always raves about. So I put my little twist on it by turning them into scrumptious pulled pork sliders. I layered homemade pulled pork, tangy BBQ sauce, our favorite pineapple coleslaw, and some pickle chips all on some sweet Hawaiian dinner rolls that have been doused with a mustard-butter sauce and garnished with minced red onion and poppy seeds. These sliders were perfectly toasty and had all the essential elements that we all love and cherish from classic BBQ sandwiches. These suckers were gone in 15 minutes, no lie. I will see that they aren't the prettiest and easiest sliders to assemble, you kind of have to work with them a little and just move fast, making sure to compress them in a little to keep all the components inside. We also found it extremely helpful to stick a toothpick in the center the hole them all together. How were your Super Bowl parties? Did y'all make any yummy food like us? I would love to hear about it!! Enjoy :)

For the Dry Rubbed-Pulled Pork:
2T Salt
4T Brown Sugar
4t Garlic Powder
4t Onion Powder
2t Ground Cumin
2t Chili Powder
2t Black Pepper
1 5lb Boston Butt

For the Pineapple-Poppy Seed-Honey Mustard Coleslaw:
1 16oz Bag of Coleslaw Mix
3 Green Onions, Thinly Sliced
8oz Crushed Pineapple (squeezed of all excess juice)
3T Mayo
2T Dijon Mustard
1T Grainy Mustard
3T Honey
1t Creamy Horseradish
Salt & Pepper, To Taste 

For the Red Onion-Poppy Seed Butter Sauce:
8T Unsalted Butter, Melted
1T Yellow Mustard
2T Brown Sugar
½t Worcestershire Sauce
2-4T Red Onion, Minced
Poppy Seeds, For Sprinkling

For the Sandwiches:
24 Hawaiian Dinner Rolls, Split in Half
Mayo, For Spreading
Warmed Pulled Pork
Your Favorite BBQ Sauce
Prepared Pineapple-Honey Mustard Coleslaw
Pickles, For Garnishing

1. To Make the Oven-Roasted Pulled Pork: Mix together all of the seasonings and rub the spice blend all over the pork and marinate the pork overnight, covered, in the refrigerator. The next day, preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for 6 hours, or until an instant-read thermometer registers to 170 degrees. Remove the pork from the oven and transfer to a large platter and allow the meat to rest for about 10 minutes. While still warm, take 2 forks and pull the meat to form shreds.
2. To Make the Pineapple Coleslaw: In a medium-mixing bowl, whisk together the mayo, drained pineapple, Dijon mustard, grainy mustard, honey, and horseradish. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the sandwiches.
3. Baking the Sliders: Preheat the oven to 350 degrees. Split the dinner rolls in half and spread one of the sides with a thin layer of mayo. Place some pulled pork on top of the bun with mayo (making sure to press it in, so it’s compacted). Close the rolls with the top bun. Place them into a large baking dish or a cookie sheet that has been lined with a Silpat (make sure that they are very close together). Meanwhile, in a mixing bowl, whisk together the melted butter, yellow mustard, maple syrup, minced red onion, and Worcestershire sauce. Season it with a little salt and pepper if needed. Using a spoon, drizzle the sauce over the sliders evenly, using just enough to cover the tops of the buns. Try to spoon the minced red onions on top for pretty presentation. Sprinkle the tops with poppy seeds. Let the butter sauce sit until it sets slightly. Bake the sandwiches for 10-15 minutes or until the tops are slightly brown and beginning to crisp up.
4. Assembling the Sliders: Once they have baked, remove them from the oven. Open the sliders back up, and then drizzle the pulled pork with some of your favorite BBQ sauce. Next, top the sauced pork with a pickle chip and a scoop of slaw. Close them back up with the top bun. For easier serving, stick a long toothpick into the middle of the slider to hold them together. These sliders can be a little messy to assemble, but you just have to keep stacking and pressing! Enjoy them while they are still slightly warm!

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