Round 2 -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions
Need a dairy free hor d'oeuvre? Round 2 -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions could be a great recipe to try. One portion of this dish contains roughly 146g of protein, 54g of fat, and a total of 1737 calories. This recipe serves 4. Head to the store and pick up water, corn tortillas, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. This recipe is typical of American cuisine.
Instructions
In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat.
Let sit until cooled about 1 hour.
In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat.
Place a heaping tablespoon of pulled pork of the bottom of a roll.
Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve.
1 head red cabbage, shredded
4 medium carrots, coarsely grated
Place the onions in the bottom of a 5-quart slow cooker.
Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
Pour mixture over the pork. Cover and cook on low for 8 hours.
Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. 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.
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
Combine shredded cabbage and grated carrots in a large bowl.
Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.