3. Ground pork and teriyaki wine sauce sliders
One of the best things about sliders is when the burger is thick and comes with a delicious sauce, like these ground pork sliders.
I especially like sliders when the bread is super soft, so I use fresh dinner rolls when I can find them in the grocery store. It makes for a slider that is so easy to sink your teeth into — which I say from experience.
Sliders made with ground pork and diced apples are topped with a quick and easy, semi-homemade teriyaki wine sauce.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
- 1 pound ground pork
- 1/4 cup diced onion
- 1 garlic clove, diced
- 1/2 teaspoon dried red pepper flakes
- 1/2 cup diced apple (skinned and core removed)
- 4 dashes salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3/4 cup barbecue sauce
- 3/4 cup teriyaki sauce
- 1 cup red wine
- 6 slider rolls
- 1/2 cup shredded lettuce
- 1/4 cup chopped purple cabbage
- 1/2 cup cilantro sprigs
- To a large bowl, add the pork, onion, garlic, red pepper flakes, apple, salt and pepper. Mix together, and make 6 small patties.
- Heat a nonstick, medium-size skillet on medium heat, and add the olive oil.
- Add the patties to the skillet, and let cook until the bottom sides of the pork are browned, then turn them over.
- Continue to cook until the pork is thoroughly cooked.
- Remove from the pan, and set the patties aside for a moment.
- Heat the same skillet on low to medium heat, and add the barbecue sauce, teriyaki sauce and wine. Stir together.
- Continuously stir as the sauce reduces. Let cook until the sauce thickens (about 10 minutes).
- On each bottom side of the slider rolls, drizzle a little bit of sauce.
- Add the pork patties to the rolls, and drizzle more sauce on top of each patty.
- Top with lettuce, purple cabbage and cilantro.
- Add the top sides of the slider rolls, and serve while warm.
4. Crispy ground pork tacos
The spicy ground pork in these tacos is delicious, if I do say so myself.
The meat combined with the toppings and crispy shell make for a wonderful dinner. It’s so good, taking slow bites is recommended to make it last longer.
Homemade, crispy taco shells filled with spicy ground pork, cheese and lettuce make a wonderful meal and special treat for dinner.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
- 1 pound ground pork
- 1/3 cup chopped onion
- 1 jalapeño, stem removed, seeded and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 3 tablespoons chili powder
- 2 dashes ground cumin
- 1/4 teaspoon salt
- 1/3 cup water
- 6 corn tortillas
- 1/2 cup canola oil
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup shredded purple cabbage
- 1 cup salsa
- Heat a large, nonstick skillet on medium heat, and add the ground pork, onion, jalapeño, garlic powder, pepper, chili powder, cumin and salt. Stir.
- Continue to stir as the pork cooks. Stir in the water.
- Let cook until the pork is thoroughly cooked and the mixture thickens. Remove from the heat, and set aside for a moment.
- Heat a small skillet on medium heat, and add the canola oil.
- Let the canola oil warm for a moment. Using tongs, carefully put a tortilla into the oil, holding half the tortilla up so it’s not in the oil to form a taco shell. Let the bottom side of the tortilla cook until it’s a light golden color, and then turn it over to the other side.
- When both sides of the taco shell are a light golden color, remove it from the pan, and put it onto a plate lined with a paper towel. Repeat cooking the tortillas to make the remaining taco shells.
- Fill the taco shells with the pork mixture, and top with cheese, lettuce, purple cabbage and salsa.
- Serve while warm.
A version of this article was originally published in May 2015.