Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions

  • Total: 10 min
  • Cook: 10 min
  • Yield: Serves 4
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Ingredients

PICKLED RED ONION: 

1 medium thinly sliced red onion

1/2 teaspoon garlic

1 jalapeno pepper, cored, seeded, and julienned

1/4 cup sugar

3/4 cup cider vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

MUSTARD BBQ SAUCE:

1/4 cup yellow mustard

2 tablespoons minced garlic

1/4 cup cider vinegar (store brand)

1 cup barbecue sauce

SLIDERS:

3 cups of braised, shredded pork shoulder, such as Slow Cooked Orange Pork Roast Tacos

12 mini hamburger buns or dinner rolls sliced in half

Slow Cooked Orange Pork Roast Tacos

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

Cabbage Slaw, recipe follows

Cabbage Slaw:

1 head red cabbage, shredded

4 medium carrots, coarsely grated

1/4 cup cider vinegar

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Directions

SLIDERS:

  1. FOR THE ONION: 
  2. In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders. 
  3. FOR THE MUSTARD BBQ SAUCE: 
  4. In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat. 
  5. FOR THE SLIDERS: 
  6. Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.

Slow Cooked Orange Pork Roast Tacos

  1. 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.
  2. 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.
  3. 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.

Cabbage Slaw:

  1. 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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