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Pulled Pork Sliders with Hass Avocado and Caramelized Onion Recipe
These bite-sized sandwiches will be the all-star on your Game Day tailgate menu.
Note: This recipe is convenient for entertaining as most of the preparation can be done up to 5 days in advance. It is recommended that the Pulled Pork be prepared at least 1 day in advance.
Yields: 16 sliders
Prep Time:
30
Cook Time:
2 hours 10 minutes
Total Time:
2 hours 40 minutes
Re-Calculate: Ingredients
Ingredients:
- 2 tsp. olive oil
- 1 small yellow onion, thinly sliced into rings
- 1 tsp. balsamic vinegar
- 1/4 tsp. Kosher salt
- 2 ripe, Fresh Hass Avocados, seeded, peeled and cut into 1/4-inch thick slices
- 2 Tbsp. fresh lemon juice
- 16 small dinner rolls, sliced in half
- Pulled Pork (see make-ahead recipe below)
- 16 thin slices low-fat Gouda cheese, cut to fit rolls
Pulled Pork - Make Ahead Ingredients
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/2 tsp. Kosher salt
- 1/4 tsp. ground black pepper
- 1 lb. boneless pork shoulder roast, well trimmed of visible fat
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1 1/3 cups apple juice
- 1/3 cup prepared barbecue sauce
- 1 Tbsp. finely chopped chipotle peppers in adobo sauce
Instructions:
- In a small skillet, heat oil over high heat. Add onion and stir, cooking for 6 minutes. Mix in vinegar and salt. Cook and stir an additional 3 minutes. Remove from pan.
- Cut each avocado slice in half and toss with lemon juice.
- To prepare sliders, top the bottom half of a roll with 1 heaping tablespoon of Pulled Pork, a slice of cheese, several cooked onions and four half slices of avocado. Add the roll top. Repeat process with all sliders.
Pulled Pork - Make Ahead Instructions
- Up to 5 days before serving, combine paprika, cumin, cinnamon, salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
- Heat oil in a 2-quart pot with lid over medium-high heat. Place pork roast in pot. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pot.
- Add onion and garlic to pot, stir and cook until golden brown. Stir in apple juice and remaining seasonings.
- Return pork roast to pot. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly with lid and cook for 1 1/2 hours or until the meat is very tender. Remove pork roast from pot and let rest for 5 - 10 minutes or until cool enough to handle. Pour pot juices into a bowl; cover and refrigerate.
- Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
- On the day the sliders are to be served, remove pot juices from refrigerator and skim off fat. Pour into small pot; bring to a boil. Stir in barbecue sauce and chipotle peppers. Mix in shredded pork meat and heat through. Keep warm until sliders are assembled.
Nutrition Facts
View
% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 25%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Note: The Pulled Pork for this recipe also can be prepared utilizing a slow cooker. Prepare Pulled Pork recipe as directed through Step 3. Then, transfer pork to a 4- to 6-quart electric slow cooker. Bring onion, garlic and juice mixture to a boil; reduce heat to a gentle simmer and transfer mixture to slow cooker. Cover and cook on low setting for 2 1/2 - 3 hours or until meat is very tender and falling apart. Continue recipe as directed.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 610 |
| Total Fat: | 30 g |
| Saturated Fat: | 12 g |
| Trans Fat: | n/a |
| Cholesterol: | 100 mg |
| Sodium: | 1740 mg |
| Total Sugars: | 9 g |
| Protein: | 32 g |
Category:
Entree
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