Tailgate Pulled Pork Slider

Menu Part: 
Cuisine Type: 
24 portions

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


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


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

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