Spicy Shredded Pork Pretzel Bun Sliders
I love the weekend! I cook all week long for my clients and sometimes it is nice to be able to cook and bake for my family and myself. This last Saturday I decided to use my new pretzel bun to create a new slider that was AWESOME!!! The taste was phenomenal.
So let's get started with the process.
Pretzel Buns
12 Rhodes Texas Rolls
1/3 cup baking soda
1/4 cup butter (melted)
coarse salt
1 egg (beaten for the egg wash)
The rolls come straight out of the freezer so they need to set out and defrost. Half way through the defrost you want to cut Xs on the tops and let them continue to defrost. Approximately 45 minutes will do nicely.
Grab a good sized pan and begin heating the water to boil the rolls in for 1 minute before allowing them to begin raising for the baking process.
Once the water begins to boil dump in the 1/3 cup of baking soda.
Once you have added the baking soda begin placing the rolls into the boiling water. Boil them for one minute. The bun dough begins to float and as quickly as you can (without burning yourself) pull them out of the water and place back on your pan for baking. I have a nice silicone baking matt but parchment paper works just as well.
Now you need to coat them with the egg wash and add a pinch of coarse salt to the top of each bun.
Allow the bun another 15 minutes to raise before placing them into a 375 degree oven and bake for 15 minutes. At the end of the baking process I turn the oven off and allow the rolls to sit for another 3-5 minutes.
When I remove from the oven I take the melted butter and brush all the tops of the buns.
Now you can set the buns aside and move on with your pork roast for your sliders.
Pork Sliders:
Small Pork carnita roast
1/4 cup Sliced Pepperoncinis
1/4 cup of the juice from the pepperoncinis
1 Tbsp Minced Garlic
1/4 cup Lemon Juice (use concentrate if you prefer)
1/4 cup stone ground mustard
1 tsp Red pepper flakes
1/2 cup sour cream
1/4 cup Ketchup
1 tbsp Brown Sugar
1/4 cup Heavy Whipping Cream
All of the ingredients will create a nice gravy that cooks hotter which allows the meat to cook a bit quicker than normal. The other use for the gravy will be a part of what we use to create our coleslaw and the aioli for the bun.
When the pork is ready to shred this is what the gravy will look like.
Coleslaw
1 bag of Angel Hair shredded cabbage for coleslaw
1 cup mayonnaise
1 Tbsp Ranch Seasoning
1 Tbsp Lemon (fresh or concentrate)
1 Tbsp Lime (fresh or concentrate)
1/4 cup sour cream
Set aside 3 Tbsp of the gravy from the meat (take out and set aside to allow to cool)
Mix the Mayo, ranch seasoning, lemon, and lime and mix together (I use a shaker bottle) then toss 1/2 of the mixture into the coleslaw and mix together to create the slaw.
Next you are going to take the cooled gravy and throw it into the remaining mixture you created and shake it together to create the aioli for the buns.
Slider:
Pretzel Bun
Aioli
Shredded Mozzarella Cheese
Shredded Pork
Coleslaw
Alright let's put it together.
Cut your pretzel bun in half
Add the Aioli to both top and bottom.
Place some of the shredded Mozzarella on the bottom bun.
Place some of the hot shredded pork on top of the cheese
Add coleslaw to the top of the meat and then place your other bun on top and voila!
These slider were spectacular. My man and his mom and uncle, called them the BOMB!
These would make a great party food. Prepare the day before and put the sliders together the next day for your party.
Happy Eating!