Pulled Pork Sliders With Mustard Bbq Sauce And Pickled Onions
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 medium
Red Onion (thinly sliced)1 tbsp
Garlic (chopped)1 cup
Sugar1 cup
Cider Vinegar1 tsp
Kosher Salt1 tsp
Black Pepper1 cup
Yellow Mustard1 cup
Barbecue Sauce1 medium
Onion (chopped)2 tbsps
Soy Sauce1 tsp
Salt1 cup
Orange Marmalade4 medium
Carrot (coarsely grated)Directions:
1
FOR THE ONION: In a medium pot, combine all ingredients except onions with 3/4 cup water
2
Bring to a boil, add the onions, and remove from heat
3
Let sit until cooled, about 1 hour
4
Serve with sliders
5
FOR THE MUSTARD BBQ SAUCE: In a small saucepan over medium heat, whisk all the ingredients together
6
Cook for 5 minutes and remove from heat
7
FOR THE SLIDERS: Place a heaping tablespoon of pulled pork on the bottom halves of the rolls
8
Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top
9
Place the onions in the bottom of a 5-quart slow cooker
10
Place the pork shoulder, fat and skin side up
11
In the slow cooker
12
In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade
13
Pour mixture over the pork
14
Cover and cook on low for 8 hours
15
Remove shoulder to a serving platter and let rest for 5 minutes
16
Break up some of the meat with a fork and arrange on platter
17
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
18
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds
19
Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos
20
Combine shredded cabbage and grated carrots in a large bowl
21
Add vinegar, salt, and pepper and toss to combine
22
Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours
23
Use as topping for pulled pork tacos