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Pulled pork sliders

Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...

Let it slide!

If you are looking for a last minute recipe for your Super Bowl party or something to fix next time you are cooking for a group, make these pulled pork sliders with Hass avocado and carmelized onion. These hearty sandwiches are delicious.

Pulled pork sliders

Pulled pork sliders with avocado and caramelized onion

Serves: 8 (16 sliders) 

Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes

Ingredients:

  • 2 teaspoons olive oil
  • 1 small yellow onion, thinly sliced into rings
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon Kosher salt
  • 2 ripe, fresh Hass avocados, seeded, peeled and cut into 1/4-inch thick slices
  • 2 tablespoons 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

Directions:

  1. 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.
  2. Cut each avocado slice in half and toss with lemon juice.
  3. 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 recipe

Ingredients:

  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless pork shoulder roast, well trimmed of visible fat
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 1 1/3 cups apple juice
  • 1/3 cup prepared barbecue sauce
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce

Instructions:

  1. 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.
  2. 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.
  3. Add onion and garlic to pot, stir and cook until golden brown. Stir in apple juice and remaining seasonings.
  4. 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.
  5. Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
  6. 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.

*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.

Per Serving: Calories 610; Total Fat 30 g (Sat 12 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 100 mg; Sodium 1740 mg; Total Carbohydrates 50 g; Dietary Fiber 6 g; Protein 32 g

Recipe courtesy of the Hass Avocado Board.

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