Sweet And Spicy Barbecue Pork Sliders Recipes

SWEET AND SPICY BARBECUE PORK SLIDERS

Steps:

• Preheat oven to 375°F.
• Rub the pork loin all over with the salt, pepper, and 1/2 teaspoon cumin.
• In a large skillet over medium-high heat, add the oil and swirl to coat the pan. Sear the pork loin on all sides until golden brown. Transfer to a roasting pan. Bake for 20 minutes.
• Add the garlic and chipotle pepper to the skillet and place over low heat. Saute until fragrant and lightly golden, about 30 seconds. Deglaze the pan with Worcestershire sauce.
• Add the remaining 1/4 teaspoon cumin, ketchup, vinegar, and peach preserves and bring to a boil. Reduce the heat to a simmer and cook for several more minutes.
• Remove from heat and allow the sauce to cool to room temperature. For a completely smooth sauce, pulse in a food processor or blender.
• Baste the pork with 2 tablespoons of the sauce. Return it to the oven for about 5-8 minutes, until fully cooked and the internal temperature reaches 160°F. Remove from oven. Allow the pork to rest for 5 minutes, and then thinly slice against the grain.
• To assemble the sliders, top the bottom half of each bun with a few slices of the pork, several pickles, a heaping spoonful of the sauce, and the top bun.

SPICY PULLED PORK SLIDERS

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.

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

SWEET & SPICY PULLED PORK SANDWICHES

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.