Pulled pork sliders 2 ways for Super Bowl Sunday
Whether you're rooting for the Chiefs or the Buccaneers on Sunday, these two pulled pork slider recipes can be adapted to the tastes of either fan base.
"Heirloom Kitchen" cookbook author joined "GMA" on Saturday to share her Kansas City BBQ style pork sandwiches and a Cuban style pork sandwich to celebrate Super Bowl LV.
Pulled Pork
Ingredients
3 pounds (1.4 kg) pork butt, cut into 2-inch pieces
1/2 large white onion
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
Directions
Combine the pork with the onion, salt, pepper and 6 cups water. Bring to a boil, then reduce to a simmer and cook, partially covered, for 3 hours.
When the pork is done, (it will be fork tender) remove it from the water and shred it with two forks.
Divide the pulled pork in half into two separate bowls. Set aside.
Adapted From "Heirloom Kitchen," Harper Collins.
Kansas City-Style Pulled Pork Sliders
Makes: 12 Sliders
Ingredients
1 (12 count) package slider/snowflake buns, packed in a sleeve
1/2 reserved pulled pork
2 to 3 cups Kansas City-style bottled barbecue sauce
2 cups store-bought coleslaw
Directions
Place the attached buns on a cutting board and slice them in half horizontally, careful to keep them attached.
Add the BBQ sauce to the pork and mix to combine. Lay the pork mixture evenly over the bottom half of the buns.
Spread the coleslaw over the pork and add the top layer of buns on top.
Using a large knife, cut the buns apart, using the bun ends as a guide.
Place them on a serving platter.
Tampa Bay El Cubano Sliders
Makes: 12 Sliders
Ingredients
1 (12 count) package slider/snowflake buns, packed in a sleeve
1/4 pound thin-sliced Swiss cheese
1/2 reserved pulled pork
1 lime, juiced
1 orange, juiced
1 teaspoon dried oregano
2 teaspoons kosher salt
2 tablespoons chopped cilantro
2 tablespoons yellow mustard
1/4 pound deli honey ham, sliced thin
6 to 7 thin-sliced dill pickles
Directions
Preheat the oven to 350 F.
Place the attached buns on a cutting board and slice them in half horizontally, careful to keep them attached. Carefully move them to a baking sheet.
Add the lime, orange juice, oregano, salt and cilantro to the pork and mix to combine.
Spread the mustard on the bread, then the Swiss, and then lay the pork mixture evenly over the cheese.
Add the ham and pickles, then another layer of Swiss.
Place in the oven to melt the cheese, about 15 minutes.
Remove from the oven and onto a serving platter after detaching the buns. Serve and enjoy.
Recipes reprinted courtesy of Anna Gass.
