Bbq Pork Sliders With Blue Cheese Slaw Recipes

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BBQ PORK SLIDERS WITH BLUE CHEESE SLAW



BBQ Pork Sliders with Blue Cheese Slaw image

Enjoy this wonderful appetizer made with blue cheese slaw and bacon - a delicious appetizer.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 20m

Yield 12

Number Of Ingredients 8

3 cups coleslaw mix (from 16-oz bag)
1/2 cup ranch dressing
1/4 cup crumbled blue cheese (1 oz)
1/8 teaspoon pepper
2 slices bacon, crisply cooked, crumbled
1 package (15 oz) mini burger buns
3 cups refrigerated original barbecue sauce with shredded pork (from 18-oz container), heated
1/2 cup spicy barbecue sauce, heated

Steps:

  • In medium bowl, toss coleslaw mix, ranch dressing, blue cheese, pepper and bacon.
  • On each bun bottom, place 1/4 cup pork and 1/4 cup slaw. Drizzle with 2 teaspoons barbecue sauce. Cover with bun tops.

Nutrition Facts : Calories 223, Carbohydrate 22 g, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 575 mg

SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW



Slow-Cooker BBQ Pulled Pork Sliders with Slaw image

Provided by Catherine McCord

Categories     main-dish

Time 8h30m

Yield 16 sliders

Number Of Ingredients 19

2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
One 4-pound boneless pork shoulder, trimmed of excess fat
1 tablespoon olive oil
1 yellow onion, thinly sliced
3/4 cup chili sauce
1/2 cup apple cider vinegar
2 tablespoons dark brown sugar (if unavailable, substitute light brown sugar)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cabbage (about 1/3 head)
2 carrots, grated
16 slider buns or Hawaiian sweet rolls

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.

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