Tailgate Pulled Pork Slider

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24 portions

These creative sliders are great for a catering event and fun for customers.

Ingredients

2 ½ tsp. kosher salt
2 ½ tsp. black pepper
2 ½ tsp. garlic powder
2 ½ tsp. paprika
6 lb. pork butt, trimmed
4 tbsp. cider vinegar
8 tbsp. chopped cilantro
1 lb. shredded cheddar cheese
1 lb. shredded Monterey Jack cheese
24 small rolls or slider buns

Caramelized Red Onions
2 lb. red onions
8 tbsp. olive oil
4 tbsp. balsamic vinegar
1 tsp. salt
1 tsp. pepper
2 ½ cups Carolina BBQ sauce

Steps

Pulled Pork

  1. Combine 2 ½ tablespoons salt, 2 ½ tablespoons pepper, garlic powder and paprika for rub. Mix well.
  2. Rub seasoning into pork and hold overnight in the refrigerator (40°F or below).
  3. Place pork into roasting pans, add cider vinegar and cover tightly. Cook at 325°F for 4 to 5 hours.
  4. Remove from oven. Drain and reserve excess liquid.
  5. Shred pork by cutting coarsely and shredding by hand. Remove all fat from reserve cooking liquid.
  6. Combine shredded pork and liquid. Mix well.
  7. In separate bowl, combine shredded cheddar cheese, Jack cheese and cilantro.

Caramelized Red Onions

  1. Heat olive oil in sauté pan on medium heat. Sauté onions, stirring golden.
  2. Add balsamic vinegar, 1 teaspoon salt and 1 teaspoon pepper.
  3. Cook until full golden color is achieved.

Slider Assembly

  1. Place 2 ounces pork on slider bun. Top with 1 ounce barbeque sauce, 1 ounce shredded cheese mixture and 1 ounce caramelized red onions.
Source: Florida Blue

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources